Creamy Smoked Turkey Potato and Leek Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 2 large leeks, white and light green parts, sliced
• 3 cups cooked smoked turkey, shredded
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium chicken or turkey broth
• 1/2 cup heavy cream
• 1 1/2 cups shredded sharp white cheddar or Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/4 tsp ground nutmeg
• Salt and freshly ground black pepper

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole.
• 2. Slice potatoes 1/8-inch thick; soak in cold water, then drain and pat very dry. Slice and rinse leeks well.
• 3. Sauté leeks in butter and oil until soft; add garlic. Stir in flour to make a roux.
• 4. Whisk in milk, broth, and cream. Add Dijon, smoked paprika, thyme, nutmeg, salt, and pepper; simmer until slightly thickened. Stir in 1 cup shredded cheese.
• 5. Layer half the potatoes, half the leeks, and half the turkey in the dish. Repeat. Pour hot sauce evenly over, then top with remaining cheese and Parmesan.
• 6. Cover with foil and bake 35–40 minutes. Uncover and bake 25–30 minutes more, until potatoes are tender and top is golden and bubbling.
• 7. Rest 10 minutes before serving so the layers set and the sauce thickens slightly.

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Why You’ll Love This Recipe

• Perfect use for leftover smoked turkey in a cozy, comforting one-pan bake.
• Layered potatoes, leeks, and turkey under a rich, cabin-style cream sauce with a cheesy crust.
• Family-friendly and hearty enough to be the main event on a chilly evening.
• Great make-ahead option that reheats beautifully for easy weeknight dinners.

Grocery List

• Produce: Yukon Gold potatoes, leeks, garlic, fresh thyme (optional, or dried thyme)
• Dairy: Unsalted butter, whole milk, heavy cream, sharp white cheddar or Gruyère, Parmesan cheese
• Pantry: Smoked turkey (from deli, leftover, or vacuum-packed), olive oil, all-purpose flour, low-sodium chicken or turkey broth, Dijon mustard, smoked paprika, ground nutmeg, salt, black pepper

Full Ingredients

Main Bake

• 2 lbs Yukon Gold potatoes, scrubbed (peeled if desired), sliced 1/8 inch thick
• 2 large leeks (white and light green parts only), halved lengthwise and sliced into 1/4-inch half-moons
• 3 cups cooked smoked turkey, shredded or chopped into bite-size pieces
• 2 tbsp unsalted butter, plus extra for greasing the dish
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium chicken or turkey broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
• 1/4 tsp ground nutmeg
• 1 1/4 to 1 1/2 tsp kosher salt, divided (to taste)
• 1/2 tsp freshly ground black pepper, plus more to taste

Cheese Topping

• 1 1/2 cups shredded sharp white cheddar or Gruyère cheese, divided
• 1/2 cup finely grated Parmesan cheese

For the Pan and Finish (Optional but Nice)

• 1 tbsp softened butter (for greasing the baking dish)
• Extra thyme leaves or chopped parsley, for garnish

Step-by-Step Instructions

Step 1: Prep the oven and baking dish

Preheat your oven to 375°F (190°C) with a rack in the center position. Generously butter a 9×13-inch (or similarly sized) baking dish, cast-iron skillet, or enamel baking dish. A heavier pan helps create nicely caramelized edges and keeps the bake warm at the table.

If your smoked turkey is refrigerated, pull it out now so it can lose some of its chill while you prep the vegetables. This helps it warm through more evenly in the oven.

Step 2: Slice and prep the potatoes and leeks

Scrub the potatoes well and peel them if you prefer a smoother texture. Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch rounds. Try to keep the thickness as even as possible so they cook at the same rate. Place the slices in a large bowl of cold water to prevent browning and to rinse off excess starch, which helps keep the sauce from becoming gummy.

Trim off the dark green tops and root ends of the leeks. Slice the remaining white and light green parts lengthwise, then into 1/4-inch half-moons. Place in a bowl of cold water and swish thoroughly to remove grit. Lift the leeks out with your hands or a slotted spoon (do not pour the water out over them or the dirt will fall back on). Drain well on a clean towel.

Drain the potatoes and pat them very dry with clean kitchen towels or paper towels. Removing surface moisture helps them roast rather than steam and keeps the sauce silky.

Step 3: Sauté the leeks

In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes, until the leeks are soft, silky, and just beginning to take on a little color at the edges. You want them sweet and tender but not browned all over.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Do not let the garlic brown or it will turn bitter.

Step 4: Make the creamy cabin-style sauce

Sprinkle the 3 tablespoons of flour evenly over the leeks and garlic. Stir constantly for about 1–2 minutes to form a thick paste (roux) and cook off the raw flour taste. The mixture will look a bit dry; that is fine.

Gradually whisk in the milk, broth, and heavy cream, a little at a time at first, whisking to smooth out any lumps before adding more liquid. Once all the liquid is added, stir in the Dijon mustard, smoked paprika, thyme, nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Bring the sauce to a gentle simmer and cook for 4–6 minutes, stirring often, until it thickens slightly and coats the back of a spoon. Remove the skillet from the heat and stir in 1 cup of the shredded cheddar or Gruyère until melted and smooth. Taste and adjust seasoning, adding a bit more salt or pepper if needed. The sauce should be well-seasoned because it will flavor the potatoes and turkey.

Step 5: Build the rustic layers

Spread a thin spoonful of the sauce over the bottom of your buttered baking dish. This helps prevent sticking and flavors the first layer of potatoes.

Arrange half of the potato slices over the bottom in an even layer, overlapping slightly like shingles. Sprinkle lightly with a pinch of salt and pepper. Scatter half of the shredded smoked turkey evenly over the potatoes. Spoon over about one-third of the remaining sauce.

Next, spread half of the remaining sautéed leeks (from the sauce pan) evenly across, followed by another third of the sauce.

Repeat the layers: the remaining potatoes (pinch of salt and pepper), the rest of the turkey, and the rest of the leeks. Pour the remaining sauce evenly over the top, tilting the pan gently so it seeps down into the layers.

Step 6: Add cheese and bake until tender and golden

In a small bowl, combine the remaining 1/2 cup shredded cheddar or Gruyère with the 1/2 cup grated Parmesan. Sprinkle this cheese mixture evenly over the top of the casserole.

Cover the dish tightly with aluminum foil (try to tent it slightly so it does not stick to the cheese). Bake, covered, for 35–40 minutes. This phase allows the potatoes to steam and start becoming tender.

After 35–40 minutes, carefully remove the foil. Continue baking, uncovered, for 25–30 minutes more, or until the potatoes are completely tender when pierced with a knife, the sauce is bubbling up around the edges, and the top is deeply golden brown with crisp, cheesy spots.

If the top is browning faster than the potatoes are softening, loosely tent with foil again and continue baking until the potatoes are done.

Step 7: Rest, garnish, and serve

Remove the bake from the oven and let it rest for at least 10–15 minutes before serving. This rest time allows the sauce to thicken slightly and the layers to set, so you can scoop out neat, hearty portions.

Sprinkle with a few fresh thyme leaves or chopped parsley for a pop of color, if you like. Serve warm, straight from the pan, with a crisp salad or simple green vegetables on the side. Be sure to scoop all the way down so everyone gets some smoky turkey, creamy potatoes, sweet leeks, and that golden cheese crust in every serving.

Pro Tips

• Use waxy or all-purpose potatoes: Yukon Golds hold their shape and stay creamy without getting mealy, making them ideal for layered bakes like this.
• Slice evenly: A mandoline makes quick work of getting 1/8-inch-thick potato slices. Uneven slices can lead to some pieces staying firm while others overcook.
• Season the layers lightly: A pinch of salt and pepper on each potato layer ensures the whole dish is flavorful, not just the sauce.
• Mind the turkey salt level: Smoked turkey can be salty. Taste the meat first and season your sauce slightly under what you think you need, then adjust at the end.
• Rest before serving: Giving the bake 10–15 minutes out of the oven helps the sauce thicken and stops it from running all over the plate when you spoon it out.

Variations

• Bacon and mushroom version: Sauté 4–6 slices chopped bacon until crisp, then cook 8 oz sliced cremini mushrooms in the drippings. Layer them in with the turkey for even more smoky depth.
• Chicken instead of turkey: Swap smoked turkey for leftover roast or rotisserie chicken. Add an extra 1/4 teaspoon smoked paprika to maintain that campfire flavor.
• Extra-vegetable bake: Add a thin layer of blanched kale, spinach, or Swiss chard between the potatoes and turkey for extra greens and color.

Storage & Make-Ahead

Let the bake cool to room temperature, then cover tightly with foil or transfer leftovers to airtight containers. Refrigerate for up to 3–4 days. Reheat individual portions in the microwave or warm the whole dish, covered with foil, in a 350°F (175°C) oven until hot and bubbling (about 20–25 minutes).

To make ahead, assemble the casserole completely up through the cheese topping. Cover tightly and refrigerate for up to 24 hours. When ready to bake, remove from the fridge 20–30 minutes while the oven preheats. Bake as directed, adding an extra 5–10 minutes to the covered baking time if it is going into the oven cold.

This dish also freezes fairly well: wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, and expect the potatoes to be a bit softer after freezing.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 610 calories; 33 g protein; 37 g carbohydrates; 35 g fat; 18 g saturated fat; 100 mg cholesterol; 4 g fiber; 950 mg sodium. Actual values will vary based on brands of ingredients, exact cheese and turkey used, and portion sizes.