Oh Hello Long Monday!

Mondays are usually crazy busy for me and I don't have too much time or energy to cook anything crazy or time consuming. For this I have created one pot Monday! The entire dinner cooks in one dish which makes things so much easier. This is also another good post for you first timers who are just learning the ropes in the kitchen.

Hash Brown Turkey Gratin

PICTURE OF DINNER HERE

For my first one pot monday, I am going to give you a yummy creamy, dairy free, gluten free, potato and ground turkey gratin. 

Ingredients:

2 T Extra virgin olive oil (divided)

3 Large Russet Potatoes 

1 - 1/4 lb ground turkey

2 leeks (white part only)

1/2 onion (diced)

4 cloves chopped garlic 

1 (8oz) can sliced water chestnuts, drained (optional)

4 cups fresh spinach, packed (5 oz package)

2 cups coconut cream (divided, see below before you head to the grocery)***

1 T Buttery Spread, melted

1 cup Gluten Free bread crumbs

a dash of salt

Preheat oven to 350° 

I like to get all of my chopping out of the way in the beginning so I can move right on through my recipe. So first off, wash and slice your leeks in 1/4 inch slices and dice your onions.

Then, wash and peel your potatoes. Using a box grater, shred the potatoes so they resemble hash browns.

Place the potatoes in an ice water watch to keep them from browning. 

Helpful hint: If you want to skip the step of shredding the potatoes, you can use frozen hash browns. Just be sure to read ingredients for allergies. If you are a newbie to the kitchen, go this route!

In a large, deep skillet, add one teaspoon olive oil and brown the ground turkey over medium high heat until no longer pink. Remove from the skillet and set aside.

In the same skillet you used to brown the turkey, add in the remaining 2 tablespoons of olive oil.  Add in the leeks, onions, water chestnuts, and garlic. Sauté over high heat until the onions are translucent. The water chestnuts are optional but add in a good crunch.

Turn heat to low and add in spinach and let wilt for 1-2 minutes.

Remove from heat and add in ground turkey and a dash of salt.

Brush a 9x13 baking dish with buttery spread (bottom and sides).  Sprinkle 1/2 c bread crumbs on top of the buttery spread.

Alternate layers of potatoes and onion mixture on top of the bread crumbs, ending with potatoes. 

Sprinkle the rest of the bread crumbs on top of the potatoes. Because my husband loves cheese, I sprinkle half of the dish with cheddar cheese to make him happy :)

Pour half of the coconut cream over the potatoes. Bake for 10 minutes.

Pour the remaining cream over the potatoes and continue to cook until the potatoes are tender and top is golden brown. (about 35 minutes)

***Helpful hint: Okay, here is my hint for the coconut cream. You can buy pre-made coconut cream at the grocery, but sometimes it has additives that you don't really need. What I like do to is buy pure canned coconut milk. 

Let the can sit still on the counter for at least 1/2 an hour. The cream will separate to the top and can easily be skimmed off. Pop it in the microwave for 15 seconds to make it a little more smooth. This can be used as the coconut cream and also for a dairy free option in any recipe that calls for heavy cream. 

Thanks Y'all!

-Wise Wife