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.
- Small saucepan
- Medium mixing bowl
- Casserole dish
- 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
- 1/4 cup butter
- 2 garlic cloves, diced
- 1/2 onion, diced
- 4 Tbsp all-purpose flour
- 2 1/2 cups 2% milk
- 1/4 cup butter, melted
- 1/8 tsp salt
- 1/8 tsp cracked black pepper
Preheat oven to 350 °F.
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.
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.
Remove 22 potatoes from the batch. Slice the potatoes into 1/4-inch thick pieces and set aside. Quarter the remaining potatoes.
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.
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.
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.