Potato, Tuna & Mushroom Gratin

This Potato, Tuna & Mushroom Gratin is adapted from the recipe for Gratin of Potatoes, Onions and Anchovies from Julia Child's infamous "Mastering the art of French Cooking". The first time I cooked the Gratin, I followed her recipe to the letter - only to discover that neither myself nor anyone in the family is even the slightest bit fond of anchovies! I had wondered why I didn't cook with them more often and after the first fishy bite of the Gratin I knew why - it's just TOO fishy for my tastes. (No offense to anyone who is fond of anchovies!)

So, I re-jigged the recipe, including family favorite flavors such as tuna, mushrooms and cheese and we have a winner. Comfort eating at it's yummiest!

The Gratin is incredibly simple to prepare. You boil the diced potatoes until just tender as they will have further cooking time in the oven.

In a frying pan, soften the mushrooms and onions, helping build flavor for the gratin they become.

Then, it's simply a matter of putting all the elements together in a large dish.

Finally, cook in the oven for 35 minutes, and you can indulge in a deliciously comforting Potato, Tuna & Mushroom Gratin.

Potato, Tuna & Mushroom Gratin
1 Large Onion (or 2 small ones)
1 Tablespoon Oil
150g Mushrooms
500g Potatoes, Peeled and Diced
425g Tin of Tuna
3 Eggs, lightly beaten
1 Cup Milk
Salt & Pepper to taste
1 Cup Grated Cheese

1. Preheat the oven to 180°C and lightly grease an oven proof dish.
2. In a frying pan, over low heat cook the onions and mushrooms in the oil until soft.
3. Boil the potatoes for 6 to 8 minutes, until tender.
4. Once the onions, mushrooms and onions are softened, combine them all together in the prepared oven dish and mix through the eggs, milk and salt & pepper. 
5. Top with the grated cheese and pop into the preheated oven for 35 minutes, or until the top is golden and browned. 


Serves 4
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