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🍽️ Crispy Potato Gratin with Turkey and Tomatoes

536 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes
• 600 ml chicken broth
• 150 g turkey breast fillet
• 150 g tomatoes
• butter (for the dish)
• 2 tbsp parsley
• 50 g black olives (pitted)
• 2 garlic cloves (chopped)
• 150 g Roquefort
• 50 ml heavy cream
• nutmeg (ground)
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the potatoes.
2. 2. Slice the potatoes into very thin rounds.
3. 3. Cook the potato slices in the chicken broth for about 5 minutes.
4. 4. Cut the turkey breast into thin strips.
5. 5. Grease the baking dish with some butter.
6. 6. Preheat the oven to 180 degrees Celsius with top and bottom heat.
7. 7. Drain the potato slices.
8. 8. Place the drained potato slices in the baking dish.
9. 9. Distribute the turkey strips on top of the potatoes.
10. 10. Season everything with salt, pepper, and a pinch of nutmeg.
11. 11. Wash the tomatoes.
12. 12. Slice the tomatoes.
13. 13. Place the tomato slices on top of the potatoes.
14. 14. Slice the olives.
15. 15. Mix the olive slices with the garlic.
16. 16. Add the olive and garlic mixture to the dish.
17. 17. Season again with salt and pepper.
18. 18. Pour in about 100 milliliters of the remaining broth.
19. 19. Sprinkle the grated cheese on top.
20. 20. Bake the gratin for 20 to 25 minutes until golden brown.

Nutrition per serving

• kcal: 536
• Protein: 32 g · Fett/Fat: 30 g · Carbs: 34 g