Name: Smoked Turkey and Tarragon Strata
Ingredients: 2 tablespoon unsalted butter; 2 cup leeks, including 2" of green stems, chopped; 3 cup smoked turkey, cut into 3/8" diced; 3 cup potatoes, peeled and cut into 3/8", diced; 8 eggs; 2 cup light cream; 3 tablespoon fresh chopped Tarragon; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/4 cup Jarlsberg or Gruyere cheese, grated; 1/2 Parmesan cheese, grated; sprigs of fresh Tarragon for garnish

Smoked Turkey and Tarragon Strata

Ingredients

2 tablespoons unsalted butter
2 cups leeks, including 2" of green stems, chopped
3 cups smoked turkey, cut into 3/8" diced
3 cups potatoes, peeled and cut into 3/8", diced
8 eggs
2 cups light cream
3 tablespoons fresh chopped Tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cup Jarlsberg or Gruyere cheese, grated
1/2 Parmesan cheese, grated
sprigs of fresh Tarragon for garnish

Instructions

Yields: 8 servings. Butter a 9" x 13" ceramic or similar casserole. Preheat oven to 375 degrees. Melt 2 tablespoon of butter in a 10" skillet over medium high heat. Add the chopped leeks and saute until softened, about 5 minutes. Spread in the bottom of casserole. Add potatoes and cover, cook until lightly browned, about 5-8 minutes. Add smoked turkey and continue to cook until turkey and potatoes are nicely browned. Transfer to casserole over leeks. Spread evenly over leeks Combine Gruyere and Parmesan cheeses. Reserve 1/2 cup. Spread the remaining cheese over the turkey and potatoes in the casserole. Combine eggs, cream and tarragon in a small bowl and mix thoroughly. Add salt and pepper. Pour this egg-cream mixture over the top of the casserole set. Bake for 35-40 minutes until golden brown and set. Sprinkle reserved cheese mixture over the top of the casserole and return to oven for 5 more minutes or until cheese melts. Garnish with sprigs of fresh tarragon.