Ingredients :

• Potatoes — Choose Charlotte or Roseval, firm-fleshed varieties. They hold up to long cooking without turning into mash. Floury types like Bintje will break down too much and make the bottom of the dish pasty.
• Smoked turkey — Smoked shank or breast is the heart of the flavor. The smoke will infuse the entire dish during cooking, layer after layer. Ask your butcher to cut the shank into pieces if you don’t have a large knife — it really makes life easier.
• Leeks — They will completely melt and disappear into the mass. They bring that slightly sweet softness that balances the smoke. Keep the tender green part, not just the white.
• Broth — Homemade if you have it, a chicken cube otherwise — it works very well. The important thing is not to use too much: 30 cl maximum. The dish generates its own juices during cooking.