Tuna and Potato Gratin

Cook time 1 hour and 30 minutes
Servings 6


1kg floury potatoes for mashing (like sebago), peeled and cut into 6

50g butter

300ml thickened cream

3 eggs, separated

Pinch of nutmeg

¾ cup cooked corn kernels

2 x 185g of tuna in spring water, drained

½ cup freshly grated parmesan

¾ cup freshly grated cheddar

Salt and pepper to season

Tuna and Potato Gratin


Pre heat oven to 200°C.

Place potatoes into a pot and cover with cold water. Season with salt and bring to the boil. Turn down to a gentle simmer and cook for 20 minutes or until just tender. Drain and then mash with a fork or, even better through a ricer or mouli. Return to pot the butter, a handful of both parmesan and cheddar, and incorporate through with a spatula.

Whisk together the cream, yolks, salt and pepper and nutmeg and fold through the mashed potato. Now add the corn and tuna and fold through again. Check seasoning. Dollop into a baking dish and smooth out. Sprinkle over the remaining cheese. Bake in the oven for 20-25 minutes or until golden brown. Serve with a green salad.