Healthcare
Senior Living
Gruyère Layered Turkey Breast
4-6
Serving Size
Bring elegance to dinnertime with Gruyère cheese melted between turkey breast slices, gratin potatoes, spaetzle and a rich mushroom cream sauce.
Ingredients
Turkey
to taste
Salt
to taste
Black pepper
½ lb.
Gruyère cheese, shredded
Directions
- 1. Cook sliced onions in butter over medium-low heat with a pinch of salt.
- 2. Stir occasionally until deeply golden and soft (30–40 minutes). Set aside.
Caramelize the onions
Ingredients
Gratin Potatoes
2 lbs.
Potatoes, thinly sliced
1 ½ cup(s)
Cream
2
Garlic cloves, minced
1 cup(s)
Gruyère, grated
to taste
Salt
to taste
Black pepper
Directions
- 1. Preheat oven to 375°F.
- 2. Layer sliced potatoes in a baking dish.
- 3. Mix cream, garlic, salt, and pepper, then pour over potatoes.
- 4. Top with Gruyère.
- 5. Bake 45–60 minutes until tender and golden.
Make the gratin potatoes
Ingredients
Mushroom Cream Sauce
1 lb.
Mushrooms, sliced
2 tbsp.
Butter
1
Garlic clove, minced
1 cup(s)
Cream
to taste
Salt
to taste
Black pepper
Directions
- 1. In a pan, melt butter.
- 2. Add mushrooms and cook until browned.
- 3. Add garlic, then cream.
- 4. Simmer until slightly thickened. Season.
Make the mushroom cream sauce
Ingredients
Spaetzle
2 cup(s)
Flour
4
Eggs
½ cup(s)
Milk
to taste
Salt
2 tbsp.
Butter
Directions
- 1. Mix flour, eggs, milk, and salt into a thick batter.
- 2. Push batter through a spaetzle maker (or colander) into simmering salted water.
- 3. Cook until they float, then remove.
- 4. Toss in butter.
- 1. On a large platter, spread gratin potatoes, add spaetzle and spoon on caramelized onions. Top with warm, cheese-covered turkey. Pour mushroom cream sauce over or serve alongside.
Make the spaetzle
Assemble (family-style)
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