Casserole with Turkey, Potatoes, and Onions

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

Lightly heat your oven to 350°F (175°C) and buttering a 9x13-inch baking dish. Peel and cut the potatoes, then toss them into a large pot of lightly salted water. Bring it to a boil and let the potatoes cook just until they’re barely tender, about 4 to 5 minutes. Drain them well and spread them out in the baking 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, about 4 to 5 minutes. Separate the onions into rings and scatter them evenly over the turkey.

Step 3

Using the same skillet, melt some butter over medium heat. Stir in the flour and let it bubble for about 3 minutes, stirring constantly so it doesn’t burn. Slowly pour in the turkey stock while stirring, and bring the mixture to a boil. Keep stirring for another 3 to 4 minutes until it thickens. Take it off the heat, then mix in the grated Parmigiano-Reggiano cheese until it melts. Stir in the sour cream and season with pepper to taste.

Step 4

Pour this creamy sauce over the layered potatoes, turkey, and onions in the baking dish. Give the dish a gentle shake to help everything settle evenly. Sprinkle breadcrumbs on top for a nice crunchy finish.

Step 5

Pop the casserole into the oven’s center rack and bake until it’s bubbly and golden on top, around 30 minutes. Once it’s done, sprinkle with fresh parsley and serve it warm.