Turkey and blue cheese gratin

Turkey and blue cheese gratin


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About this recipe: A layered bake of sliced potatoes, celeriac and leeks with turkey, topped with cheese, makes a perfect dish for using up leftover turkey. Serve with a salad and some crusty bread.

Maggie Pannell

Serves: 4 

  • 750g potatoes, peeled and thinly sliced
  • 300g celeriac, peeled and thinly sliced
  • 350g leeks, trimmed and sliced
  • 250g turkey, cut into thin strips
  • 1 tbsp chopped fresh thyme or ½ tsp dried
  • 250ml chicken stock, hot
  • 75g Stilton or other firm blue cheese, crumbled
  • 25g butter, cut into small pieces
  • fresh thyme leaves

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Preheat the oven to 200°C/gas 6. Place the potatoes and celeriac in a pan of lightly salted water, cover and bring to the boil over a moderate heat. Remove the lid and simmer for 3 minutes or until starting to soften. Remove from the heat and drain well.
  2. Spread about a third of the potatoes and celeriac over the bottom of a 2 litre baking dish. Scatter over about half the leeks, turkey and thyme. Season with freshly ground black pepper.
  3. Continue layering the potatoes and celeriac with the remaining leeks, turkey and thyme. Finish with a layer of the remaining potatoes and celeriac.
  4. Pour over the stock, then scatter the crumbled cheese and butter over the top. Cover with foil and bake for 20 minutes.
  5. Remove the foil from the dish and continue to bake for a further 20 minutes or until the cheese has melted and the top is golden and bubbling.


In place of the turkey you could use the same amount of sliced roast ham, or a mixture of ham and turkey.

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