Tuna Potato and Leek Casserole
Elevate your weeknight dinners with this hearty and comforting Tuna Potato and Leek Casserole, a savory masterpiece that combines creamy layers of thinly sliced russet potatoes, tender leeks sautéed in butter, and flaky canned tuna, all baked to perfection under a golden, crispy panko-Parmesan topping. A luscious cheese sauce infused with sharp cheddar and a hint of nutmeg brings a velvety richness to every bite, while fresh parsley adds a burst of herbal freshness. Perfect for feeding a crowd, this nutrient-packed casserole is easy to assemble and makes for a warm, satisfying meal that's ideal for cozy family gatherings or meal prep. Whether you're a fan of casseroles or looking to try something new, this dish is guaranteed to become a dinner staple!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 large Leeks
- 2 cans (5 oz each) Canned tuna
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Chicken or vegetable broth
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Peel and thinly slice the potatoes into 1/8-inch rounds using a knife or mandoline. Place the slices in a bowl of cold water to prevent browning.
Trim, wash, and thinly slice the leeks, discarding the dark green tops.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the leeks and cook until softened, about 5-7 minutes. Remove from heat and set aside.
Drain the canned tuna and flake it into small pieces using a fork. Set aside.
In a medium saucepan, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and whisk constantly for 1-2 minutes to make a roux.
Gradually whisk in the milk and broth, ensuring no lumps form. Cook the mixture for 4-5 minutes, whisking often, until thickened.
Stir in 1 cup of shredded cheddar cheese, salt, pepper, and nutmeg until the cheese has melted. Remove the sauce from heat.
Drain the potato slices and pat them dry with a clean kitchen towel. Arrange one-third of the potato slices in the prepared casserole dish, overlapping slightly.
Spread half of the cooked leeks and half of the tuna over the potatoes. Spoon one-third of the cheese sauce over the layer. Repeat the process for a second layer.
Finish with a final layer of potatoes and pour the remaining cheese sauce evenly on top.
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, olive oil, and chopped parsley. Sprinkle this mixture evenly over the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, until the topping is golden brown and crispy.
Allow the casserole to cool for 5-10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 5163 mg | 224% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 45.7 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2363 mg | 182% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 5546 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
