Tuna Potato Gratin
)
Prep Time
65 Minutes
)
Cook Time
25 Minutes
){kind=icon}
Yield
1
Ingredients
- 1kg floury potatoes for mashing (like sebago), peeled and cut into 6
- 50g butter
- 300ml thickened cream
- 3 eggs, separated
- Pinch of nutmeg
- ¾ cup cooked corn kernels
- 2 x 1 x 185g can Safcol Tuna in Springwater, drained
- ½ cup freshly grated parmesan
- ¾ cup freshly grated cheddar
- Salt and pepper to season
Instructions
- Pre-heat oven to 200°C. Place potatoes into a pot and cover with cold water. Season with salt and bring to the boil. Turn down to a gentle simmer and cook for 20 minutes or until just tender.
- Drain and then mash with a fork or, even better through a ricer or mouli. Return to pot the butter, a handful of both parmesan and cheddar, and incorporate through with a spatula.
- Whisk together the cream, yolks, salt and pepper and nutmeg and fold through the mashed potato.
- Now add the corn and tuna and fold through again. Season to taste.
- Dollop into a baking dish and smooth out. Sprinkle over the remaining cheese.
- Bake in the oven for 20-25 minutes or until golden brown.
- Serve with a green salad.
| Servings: | 6 |
| Ready in: | 90 Minutes |
| Course: | Dinner, Comfort Food |
| Recipe Type: | Bakes, Video Recipes |
| Ingredient: | Tuna |
Tuna Potato Gratin
Tuna Potato Gratin would have to be one of the most popular bakes there is. There have been many versions of tuna potato gratin, by many chefs over the years, and you’ll no doubt have your take on this bake. This is Justine Schofield’s take on this classic. We’d love to hear about your version and what special ingredients you add to perfect this bake. After all, everyone loves comfort food, and this is right up near the top of the list!
The main ingredient in Tuna Potato Gratin is, as the name suggests, potatoes. Usually, starchy potatoes like Russets or Yukon Gold are used. They are thinly sliced into rounds or semi-circles, providing a soft and tender texture after baking. The potatoes serve as the base of the dish and provide a hearty and comforting element.
Tuna is another essential component of the dish. It is typically drained and flaked into small pieces, then layered over the potatoes. Tuna adds a savory and slightly briny flavor to the dish and contributes a source of protein. Various seasonings can be added to enhance the flavor. Common additions include salt, pepper, garlic, and herbs like thyme or parsley. These seasonings complement the natural flavors of the potatoes, tuna, and creamy sauce.
The dish is baked in the oven until the potatoes are tender, the sauce is bubbly, and the cheese is melted and golden. The result is a hearty and satisfying casserole-like dish with layers of creamy potatoes, savory tuna, and a cheesy, crispy topping. Tuna Potato Gratin is often served as a main course or as a comforting side dish.
