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Turkey Escalope with Dauphinoise Potatoes
- 1 L Millac Gold
- 4 kg potatoes, peeled & rinsed
- 12 cloves of garlic, crushed
- 1 L vegetable stock
- pepper to season
- 24 turkey escalopes
Pre-heat the oven to 160°C or gas mark 2.
Cut the potatoes into slices 3-4mm thick, place in a bowl and add the garlic.
Season and mix well.
Add the stock and Millac Gold together and pour half the mixture over the potato slices.
Place the slices in an ovenproof dish and arrange in layers to almost the top of the dish and press down firmly.
Pour the remaining Millac Gold and stock mixture over the potatoes to fill just below the top layer of potatoes.
Bake for 1 to 1.5 hours.
Approximately 20 minutes before the end of the cooking time, place the seasoned turkey escalopes on a baking tray and bake until tender.
Once tender and golden brown, remove the Dauphinoise Potatoes from the oven and serve with the escalopes and seasonal vegetables of your choice.