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.