Turkey/potato gratin with peas

Ingredients:

• 4 Yukon Gold potatoes, cubed into bite-size chunks
• 1-2 cups cubed cooked turkey
• 1 cup frozen peas
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 tbsp olive oil (if needed)
• 1/2 red onion, minced finely
• 1 tsp herbes de provence
• 1/2 tsp fresh nutmeg, grated
• 1 tbsp dijon mustard
• 2 cups milk (low-fat is fine, but not skim)
• salt and pepper to taste
• 1 cup shredded cheese
• 1/2 cup panko crumbs (or regular breadcrumbs)

Put potatoes in a steamer basket and steam for about 20 minutes, until about halfway done. Meanwhile, in a large saucepan, melt butter and sauté red onion over low heat with herbs, nutmeg and salt/pepper for about 5 minutes until onions start to soften, then add flour and continue to sauté for a couple of minutes to incorporate and cook down flour a little. Add some olive oil if you need to to make sure that the flour gets good and incorporated. Add milk slowly, a splash at a time, whisking frequently to avoid lumps. Once all the milk is involved, continue whisking, cooking over low heat until sauce starts to thicken, then add dijon and cheese. Stir to incorporate, then remove from heat; it’s done.

Combine partially cooked potatoes, peas, turkey and the sauce. Stir to coat everything evenly, then pour contents into a large baking sheet. Top with panko crumbs and bake at 375 F for about 40 minutes until potatoes are tender and breadcrumbs are a bit browned on top.