Potato and tuna gratin

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Potato
  • Potatoes : 4 medium-sized
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
  • Olive oil : 2 tablespoons
• Tuna Mixture
  • Canned tuna (drained) : 2 cans
  • Mayonnaise : 1/2 cup
  • Lemon juice : 1 tablespoon
  • Dill : 1 tablespoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Cheddar cheese (grated) : 1 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• Peel the potatoes and slice them into thin rounds.
• In a large bowl, combine the sliced potatoes, salt, black pepper, and olive oil. Toss until the potatoes are evenly coated.
• In a separate bowl, mix together the drained tuna, mayonnaise, lemon juice, dill, salt, and black pepper.
• Grease a baking dish with olive oil or cooking spray.
• Layer half of the seasoned potatoes in the bottom of the baking dish.
• Spread the tuna mixture evenly over the potatoes.
• Layer the remaining potatoes on top of the tuna mixture.
• Sprinkle the grated cheddar cheese over the potatoes.
• Cover the baking dish with aluminum foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden brown.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• You can add some chopped onions or garlic to the potato and tuna mixture for extra flavor.
• Serve the gratin with a side salad or steamed vegetables for a complete meal.

Information

• This potato and tuna gratin can be prepared in advance and refrigerated. Just bake it when you're ready to serve.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.