Turkey and Potato Gratin

Name: Turkey and Potato Gratin
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 200 ml Buttermilk; 6 discs Pineapple rings (canned); 2 Tomatoes (about 100 g each); 1 Stiel glatte Petersilie; 6 discs (approx. 200 g) Turkey cold cuts; 50 g calorie-reduced, grated cheese; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
200 ml Buttermilk
6 discs Pineapple rings (canned)
2 Tomatoes (about 100 g each)
1 Stiel glatte Petersilie
6 discs (approx. 200 g) Turkey cold cuts
50 g calorie-reduced, grated cheese
7-10 Tbsp Parsley

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. Then drain, add buttermilk, crush finely and fill into an ovenproof dish. In the meantime drain the pineapple. Clean, wash and slice the tomatoes. Wash the parsley and remove the leaves.
2
Wrap 1 slice each of pineapple, tomato and parsley in a slice of turkey breast. Place in flakes on the puree. Add the rest of the tomato. Sprinkle with cheese and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 12 minutes. Serve garnished with fresh parsley