Silver and Gold Magazine | Tuna Scalloped Potatoes

Easy, inexpensive

Tuna Scalloped Potatoes

We looove scalloped potatoes, but we want to make it into a meal... enter the inexpensive and always available tuna can!

Tuna has come a long way, and it's a staple in many pantries. When you don't know what to make, this tuna scalloped potato recipe is a favourite among Silver & Gold Magazine readers!

Try this delicious recipe and serve it alongside our fresh corn salad!

Here's what you'll need for a large casserole - feeds approx. 6-7 people

This recipe can also be made in individual serving dishes or ramekins.

8 large potatoes (we prefer to use yukon yellow potatoes or red skins)
6 cans of tuna, NOT drained (you will need the juices for added flavour!)
1 cup of frozen peas
1 large red onion, diced, separated into two portions
3 cloves of fresh garlic, minced, or 1 Tbsp. garlic powder
1 Cup of white wine (whichever you have handy, or even old wine is good) OR you may substitute for 1 Cup of vegetable or fish broth
1-1/2 Cups of 1% milk or almond milk
1-1/2 Cups of shredded cheese (we like the "Italiano" style, with various cheeses combined)
1/2 Cup of grated parmesan or romano cheese
1 Cup of vegetable or fish broth
salt + pepper to taste

And here's how to make it!

First, take a large casserole dish (oven safe) and lightly coat it with oil. We like to use grapeseed oil, but you can use any vegetable oil.

Then, cover the bottom with sliced potatoes, sprinkled with salt and pepper.

Add a thin layer of chopped up red onion and garlic (optional), or garlic powder.

To this layer, add a small handful of the grated cheeses, and a fine sprinkle of the parmesan or romano cheese.

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In the meantime, in a large pan on medium-low heat, add the oil and sauté the balance of the red onion, and allow to simmer mixing occasionally until onions are soft and translucent.

Add the white wine, and simmer for another 5 minutes until it has reduced. Then add a pinch of salt and pepper, and add half a cup of the milk or milk alternative, tuna from the can (not drained, add in the juice too), and the peas. Simmer this mixture for 5 minutes until flavours have combined well.

Now back to the large casserole preparation! Add half of the tuna mixture on top of the potatoes, spreading out thoroughly to cover potatoes.

Another thin layer of the shredded cheeses, then add another layer of the sliced potatoes to cover everything up!

Repeat by adding a second layer of the tuna mixture, and another layer of potatoes (if your dish is shallow, you may just prefer one layer only). Add some more salt and pepper, and sprinkle one final layer of the shredded cheese and parmesan or romano cheese.

Pour the vegetable or fish broth overtop of the whole casserole ensemble, and cover securely with lid or aluminum foil. Note: If using foil, poke a few holes in the edges to allow steam to escape.

Cover with a secure lid and bake on 400°F oven for an hour.

After one hour has passed, remove the lid and check potatoes for donneness, by poking with a sharp knife. If the knife 'gives' easily, then the potatoes are cooked thoroughly and you may proceed to bake or broil for a few more minutes until the top is crisp and golden.

NOTE:

If potatoes are not done and the casserole feels 'dry', you may add an additional 1/4 to 1/2 cup of water or milk to the dish, cover and bake for another 10-15 minutes.