Grandma’s recipe with a twist, this Tuna Potato Pie is hearty, creamy, and full of flavor. Top with layers of sliced little potatoes for the ultimate comfort food.

 

Prep
20 mins
Cook
40 mins
Serves
8
Ingredients
14

Equipment

  • Small saucepan
  • Medium mixing bowl
  • Casserole dish

Ingredients

Filling:

  • 3 lbs Little Potatoes, boiled and divided
  • 3 (1/2 cup) cans chunk light tuna in water
  • 2 cups spinach, packed
  • 1/2 tsp white pepper
  • 2 tsp ground mustard seed
  • 1/4 cup dill, chopped

Béchamel:

  • 1/4 cup butter
  • 2 garlic cloves, diced
  • 1/2 onion, diced
  • 4 Tbsp all-purpose flour
  • 2 1/2 cups 2% milk

Topping:

  • 1/4 cup butter, melted
  • 1/8 tsp salt
  • 1/8 tsp cracked black pepper

Instructions

  • Step 1

    Preheat oven to 350 °F.

  • Step 2

    In a small saucepan, melt butter over medium heat. Add garlic and onions and cook until translucent (about five minutes). Add flour and cook for an additional five minutes.

  • Step 3

    Slowly add milk, ensuring that the milk is incorporated before adding more. Once all the milk is incorporated, cook an additional five minutes and remove from heat. Set aside.

  • Step 4

    Remove 22 potatoes from the batch. Slice the potatoes into 1/4-inch thick pieces and set aside. Quarter the remaining potatoes.

  • Step 5

    In a medium sized mixing bowl, add quartered potatoes, tuna, spinach, salt, pepper, mustard seeds, dill, and sauce. Gently mix. Place in a large round casserole dish.

  • Step 6

    Working from the outside of the casserole dish to the center, place sliced potatoes in a spiral pattern. Brush melted butter over potatoes, sprinkle with salt and pepper.

  • Step 7

    Bake in the oven for 30 minutes, then raise the temperature to 375° F for 10 minutes, or until a golden brown color is achieved.