Ingredients :

• The potatoes — Get big ones — really big, around 250g each. The Monalisa or Agria variety holds up well during cooking and keeps a firm flesh that doesn’t collapse when you scoop it out. Avoid new potatoes, which are too fragile for this kind of treatment.
• Smoked turkey strips — This is what gives the dish its smoky and salty character. In the supermarket, look for smoked turkey strips — most major brands offer them. It browns very quickly in the pan, so watch carefully: a few minutes are enough before it starts to blacken.
• Onions — Two classic yellow onions. The key is to slice them thinly — the thinner the slices, the faster they melt and the more evenly they caramelize. A poorly sliced onion will give you raw pieces and burnt ones in the same pan.
• Heavy cream (Crème fraîche) — Not liquid, not low-fat 15%. Real heavy cream at 30%, where the spoon stands up on its own. It’s what binds the filling and gives it that velvety side. A cream that is too liquid will make the stuffing watery.