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.
Equipment
- Small saucepan
- Medium mixing bowl
- Casserole dish
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
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Step 1
Preheat oven to 350 °F.
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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.
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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.
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Step 4
Remove 22 potatoes from the batch. Slice the potatoes into 1/4-inch thick pieces and set aside. Quarter the remaining potatoes.
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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.
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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.
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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.
