TUNA AND POTATO DAUPHINOISE
30 g butter, softened
1 garlic clove, crushed
4 large potatoes, peeled and thinly sliced (ek het myne eers gestoom tot sag)
2 large onions, thinly sliced (myne in klein bietjie olie gebraai tot so ligte bruin)
2 cans 170 g tins lucky star tuna chunks in vegetable oil , drained (ek het John West gebruik, dis wat ek in die kas gehad het)
250 g Gruyere cheese, grated (het net cheddar gebruik)
500 ml cream
Salt and black pepper to taste
Preheat the oven to 200°C. Grease a large ovenproof dish with the butter and rub the garlic over the base and sides of the dish.
Layer half of the potatoes and onions into the base of dish. Season with salt and pepper. Add a layer of tuna and scatter some of the cheese over the top. Layer the remaining potatoes , onions and tuna. Season well. Pour over the cream and the reminder of the cheese over the dish . Bake in the oven for about 1 hour or until the potatoes are tender and cheese is golden brown ( myne bietjie vroer klaar, omdat aartappels gestoom het ). Leave to stand for about 10 minutes before serving.
Photo and recipe posted by Petro Van Genderen
