The wonderful thing about potato casseroles is that you can dictate the flavor by the types of cheese used as well as the added ingredients and flavor aids like herbs, garlic and spices.
There are many versions and variations of potato ‘bakes’. It comes down to little more than a free form of how the potatoes are cut and layered. Other ingredients such as herbs and cured meats like ham or bacon as well as smoked fish and other vegetables can be added.
With this recipe you are combining the best of all variations; scalloped, au gratin and dauphinoise. Béchamel sauce, a variety of cheeses and the flavor of garlic result in an amazing taste as well as the dish makes for some interesting eye appeal.
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Ingredients
Zucchini
- 1 1/2 cups (210 gm) zucchini, unpeeled, shredded (packed)
- salt for sprinkling
- 1/4 cup Panko crumbs
- 60 gm cheese, shredded Your choice - sharp cheddar, Parmesan or a blend of cheddar & Monterey jack
- 1 large egg
- 1/4 tsp EACH dried basil, garlic powder & salt
- 1/8 tsp pepper
Bechamel Sauce
- 1/4 cup butter,
- 1/3 cup flour
- 2 1/4 cups milk
- 100 gm Gruyere, shredded, DIVIDED
Turkey Sausage
- 454 gm ground turkey
- 1 whole leek, thinly sliced & chopped Only trim the toughest parts off. Use ALL the rest of the leek.
- 3 strips bacon, thinly sliced crosswise
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp EACH sugar, ground coriander & dried rubbed sage
- 1/8 tsp EACH pepper & ginger
Potatoes
- 2-3 large Yukon Gold potato, thinly sliced, cooked
Ingredients
Zucchini
Bechamel Sauce
Turkey Sausage
Potatoes
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Instructions
Zucchini
- Place the shredded zucchini on paper towel & sprinkle lightly with salt. Cover & blot with another piece of paper towel. Allow to sit for about an hour or until moisture is absorbed. Place zucchini in a bowl & combine with panko, cheese, egg & spices. Set aside in refrigerator.
Bechamel Sauce
- In a saucepan, melt butter, whisk in flour. Cook for about 2 minutes then turn off heat & slowly begin to add milk. Continue whisking until all milk has been added then turn on heat & bring sauce to a boil. Whisk constantly until thickened then add 3/4 of the Gruyere cheese & stir until cheese is melted. Spread the bechamel sauce evenly in a 9 x 13-inch baking dish.
Turkey Sausage
- In a saucepan, saute bacon, leeks & garlic until cooked & tender. Remove from heat & place in a bowl; allow to cool then add turkey & spices. Mix well.
Potatoes
- Slice potatoes into about 30 thin slices, keeping them in their original potato shape. Wrap each sliced potato in plastic wrap & bake in the microwave until almost cooked.
Assembly
- Preheat oven to 375 F. Lay the potato slices on your work surface, spread a small amount of the zucchini mixture on each one. Top with a layer of the turkey mixture. Roll each potato slice in a spiral shape then place in rows over the bechamel sauce.
- Cover pan with foil & bake for 45 minutes then remove the foil & sprinkle the remaining Gruyere cheese on top. Bake uncovered for another 15 minutes until top is golden.