1 pound potatoes, cooked, skin on cooled

6 tablespoons olive oil, divided
2 teaspoon garlic minced
2 tablespoons basil leaves, shredded (3 large)
2/3 cup chicken stock
1/2 cup heavy cream
2 pounds smoked turkey, shredded
1-1/2 teaspoons salt, divided
1-1/2 teaspoon ground black pepper, divided
8 ounces leeks trimmed, rinsed, slice (4 cups)
12 ounces Wisconsin Brick cheese, shredded (3 cups)

To Make: Peel potatoes, slice into thin round slice. Reserve. Heat 2 tablespoons olive oil in cast iron skillet; add garlic and saute’ 1 minute. Add basil and stock and cook until reduced to form syrupy glaze. Remove from heat, add turkey and season with half the salt and pepper.Reserve mixture in skillet. In 10-inch nonstick skillet, heat remaining 5 tablespoons olive oil over medium heat, add leeks and saute’ until limp, about 2 minutes. Add reserved potato slices and press down into pan to form a cake. Season with remaining salt and pepper. Continue cooking undisturbed over medium to low heat several minutes or until well-browned on bottom.

To Serve: Sprinkle Brick cheese evenly over turkey mixture in skillet. Flip the potato cake over and place on top of cheese and turkey. Bake gratin in skillet in 350F oven 10 minutes or until heated through and cheese is melted. Cut into wedges and serve with crisp green salad and slice tomatoes.

Makes 6 servings or wedges of gratin.