Good Food And Treasured Memories

Scalloped Potato Turkey Rolls

Servings

6

Servings

6

Ingredients

Zucchini

1 1/2cups (210 gm) zucchini, unpeeled, shredded (packed)
salt for sprinkling
1/4cup Panko crumbs
60gm cheese, shreddedYour choice – sharp cheddar, Parmesan or a blend of cheddar & Monterey jack
1large egg
1/4tsp EACH dried basil, garlic powder & salt
1/8tsp pepper

Bechamel Sauce

1/4cup butter,
1/3cup flour
2 1/4cups milk
100gm Gruyere, shredded, DIVIDED

Turkey Sausage

454gm ground turkey
1whole leek, thinly sliced & choppedOnly trim the toughest parts off. Use ALL the rest of the leek.
3strips bacon, thinly sliced crosswise
2cloves garlic, minced
1/2tsp salt
1/4tsp EACH sugar, ground coriander & dried rubbed sage
1/8tsp EACH pepper & ginger

Potatoes

2-3large Yukon Gold potato, thinly sliced, cooked

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.