Ingredients
- 3 large Yukon Gold or Russet potatoes, peeled and sliced thin
- 2 cans of good quality tuna in water or oil
- 1 cup heavy cream or sour cream
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar or mozzarella cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and slice the potatoes into thin rounds, about 1/8 inch thick.
- In a skillet, heat olive oil over medium heat and sauté the onions until translucent, about 5 minutes, then add minced garlic and cook until fragrant.
- In a large bowl, combine sautéed onions and garlic with tuna, cream, and seasonings. Mix well.
- Grease a baking dish and layer half of the potatoes at the bottom, then spread the tuna mixture over the potatoes topped with the remaining potato slices.
- Sprinkle cheese generously on top.
- Cover with foil and bake for about 40 minutes; remove the foil and bake an additional 15–20 minutes until golden and bubbly.
- Let the bake rest for 10 minutes before serving.
Notes
Feel free to experiment with ingredients; you can substitute tuna with salmon or chickpeas for variation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian