Turkey Gratin

For the turkey gratin, boil the potatoes and carrots, peel and slice them. For the bechamel sauce, heat the butter, add the flour and pour in the milk.

Bring to the boil briefly, stirring constantly, and remove from the heat – season with salt, pepper, soup seasoning and nutmeg. Cut leek and meat into small pieces and fry. Add carrots and fry.

Season with salt and pepper. In a greased casserole dish, alternate layers of potatoes and meat-carrot mixture. Pour bechamel sauce over each layer.

After the last layer (potatoes) sprinkle grated cheese and bake in the oven at 170 °C for about 45 minutes.

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