Saturday, January 14, 2012


     We try to be very frugal in my family.  With the high price of food we squeeze everything out of a vegetable that we can get, either eating it or composting it to make valuable black gold to grow more tasty vegetables.  Potatoes peelings in a gratin are just one of the ways we have come up with to consume in whole, this versatile vegetable. My husband was sceptical at first about trying this dish but LOVED IT! I used full fat sharp cheddar for high flavor with less cheese.
Soak the potatoes overnight.  Scrub potatoes and remove all bad spots and blemishes.  Peel the potatoes and rinse the peels one more time in a colander.  Let stand 10 minutes to strain.  Save potatoes for another use.
Preheat oven to 400 degrees.  Spray a 8x8 casserole dish and pour the potato peelings on the bottom.

Melt the cream cheese for 20 seconds in the microwave to soften.  Measure out the 1 cup of milk in a bowl and whisk in the cornstarch, salt and pepper. Pour into a small kettle and turn heat to medium.  Whisk the cream cheese into the milk mixture and whisk continuously until cream cheese is all incorporated.  Heat mixture to a slight simmer whisking occasionally.

Sprinkle diced onions on top of the potato peelings followed by the cubed turkey and sharp cheddar cheese.  Pour milk sauce over the top evenly.  Cover with foil and bake 30 minutes, uncover and bake another 15 minutes. Remove from oven and let stand 5 minutes before serving.
Serves 2-3



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