Turkey and Potato Onion Bake

Ingredients

• 2 ½ pounds russet potatoes, peeled and cut into 1/4-inch slices
• 1 pinch salt to taste
• 2 cups diced cooked turkey
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, sliced horizontally
• ¼ cup unsalted butter
• 3 tablespoons all-purpose flour
• 1 ⅔ cups turkey stock
• 1 ½ cups grated Parmigiano-Reggiano cheese
• 1 cup sour cream
• ¼ teaspoon ground black pepper, or to taste
• ½ cup bread crumbs
• 2 tablespoons chopped fresh parsley, or to taste

Step 1

Gently heat your oven to 350°F (175°C) and greasing a 9x13-inch baking dish with butter. Bring a large pot of lightly salted water to a boil, then add the potatoes and cook them just until they’re barely tender, about 4 to 5 minutes. Drain the potatoes and spread them out in the prepared dish, then layer the turkey on top.

Step 2

Warm some oil in a skillet over medium heat and add the sliced onions. Cook, stirring occasionally, until they’re just starting to soften, around 4 to 5 minutes. Separate the onions into rings and scatter them evenly over the turkey.

Step 3

In the same skillet, melt the butter and whisk in the flour. Let it bubble and cook for about 3 minutes, stirring constantly. Slowly pour in the turkey stock and bring it to a boil while stirring. Keep stirring for another 3 to 4 minutes until the sauce thickens. Take it off the heat, then stir in the Parmesan cheese until it melts. Mix in the sour cream and some pepper, tasting and adjusting the seasoning if needed.

Step 4

Pour this creamy sauce over everything in the baking dish, giving it a gentle shake to help it spread evenly. Sprinkle the top with breadcrumbs, then pop it in the oven on the middle rack. Bake until it’s bubbly and golden on top, about 30 minutes.

Step 5

Once it’s done, sprinkle some fresh parsley over the top and serve it warm. Enjoy!