# Alternative tetrazzini--need advice

**URL:** <https://boards.straightdope.com/t/alternative-tetrazzini-need-advice/739082>\
**Category:** Cafe Society\
**Created:** [December 1, 2015, 12:41am UTC](https://boards.straightdope.com/t/alternative-tetrazzini-need-advice/739082 "2015-12-01T00:41:13Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![TSBG](https://avatars.discourse-cdn.com/v4/letter/t/77aa72/32.png) [@TSBG](https://boards.straightdope.com/u/TSBG)\
**Post date:** [December 1, 2015, 12:41am UTC](https://boards.straightdope.com/t/alternative-tetrazzini-need-advice/739082/1 "2015-12-01T00:41:13Z")

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I’ve been raring to make tetrazzini with the delicious leftover smoked turkey. But my wife doesn’t like pasta. I was thinking of mixing the cream sauce part with pieces of potato and cauliflower, which should handle the creaminess well, but I’m wondering if I should cook or par-cook the veg before the bake. Seems like 40 minutes in the oven ought to cook them just fine, but what do others think? Should I slice them on a mandoline and layer, kind of like a gratin?

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**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\
**Post date:** [December 1, 2015, 1:16am UTC](https://boards.straightdope.com/t/alternative-tetrazzini-need-advice/739082/2 "2015-12-01T01:16:20Z")

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If you are leaving them in chunks, pre-cook. If you are mandolining them, raw is okay.

I made gratin Savoyard last night…40 minutes at 425 degrees left the mandolined potatoes still slightly hard, and they were baking in chicken stock. If you’re baking in a thicker (creamy) sauce, give it a little more time.

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**Author:** ![TSBG](https://avatars.discourse-cdn.com/v4/letter/t/77aa72/32.png) [@TSBG](https://boards.straightdope.com/u/TSBG)\
**Post date:** [December 1, 2015, 5:37pm UTC](https://boards.straightdope.com/t/alternative-tetrazzini-need-advice/739082/3 "2015-12-01T17:37:45Z")

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Thanks Ike!

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**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\
**Post date:** [December 1, 2015, 5:47pm UTC](https://boards.straightdope.com/t/alternative-tetrazzini-need-advice/739082/4 "2015-12-01T17:47:37Z")

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Agree with Ike. See if your wife likes gnocchi as an alternative to regular pasta. I like gnocchi with alla panna sauce.

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**Author:** ![TSBG](https://avatars.discourse-cdn.com/v4/letter/t/77aa72/32.png) [@TSBG](https://boards.straightdope.com/u/TSBG)\
**Post date:** [December 2, 2015, 6:19pm UTC](https://boards.straightdope.com/t/alternative-tetrazzini-need-advice/739082/5 "2015-12-02T18:19:50Z")

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For the tiny handful of people who care:

I made the Epicurious tetrazzini recipe. Sliced one large russet potato 1/8" thick and grated a 10-oz package of trimmed cauliflower. Spread a bit of the tetrazzini on the bottom of a 10x10x3 baking pan, then a single layer of potatoes, then 1/2 the cauli, half the remaining tetrazzini mix, then remaining potatoes, remaining cauli, remaining tetra mix. The potatoes were done at 40 minutes/425, but I gave it an extra ten because I added the bread crumbs late and they needed to brown; the potatoes were well cooked but not totally mushy. Big hit with the family.

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**Author:** ![stillownedbysetters](https://avatars.discourse-cdn.com/v4/letter/s/41988e/32.png) [@stillownedbysetters](https://boards.straightdope.com/u/stillownedbysetters)\
**Post date:** [December 2, 2015, 6:48pm UTC](https://boards.straightdope.com/t/alternative-tetrazzini-need-advice/739082/6 "2015-12-02T18:48:35Z")

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Thanks for posting the results. I like pasta in Tetrazzini, but am always open to try something different. I like cauli. I would try this.