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!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.

Step 2

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.

Step 3

Trim, wash, and thinly slice the leeks, discarding the dark green tops.

Step 4

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.

Step 5

Drain the canned tuna and flake it into small pieces using a fork. Set aside.

Step 6

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.

Step 7

Gradually whisk in the milk and broth, ensuring no lumps form. Cook the mixture for 4-5 minutes, whisking often, until thickened.

Step 8

Stir in 1 cup of shredded cheddar cheese, salt, pepper, and nutmeg until the cheese has melted. Remove the sauce from heat.

Step 9

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.

Step 10

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.

Step 11

Finish with a final layer of potatoes and pour the remaining cheese sauce evenly on top.

Step 12

In a small bowl, combine the panko breadcrumbs, Parmesan cheese, olive oil, and chopped parsley. Sprinkle this mixture evenly over the casserole.

Step 13

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.

Step 14

Allow the casserole to cool for 5-10 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	2019.3 grams (2019.3g)

Amount per serving	% Daily Value*
Calories	2500

Total Fat 128.50g	165%
Saturated Fat 72.70g	364%
Polyunsaturated Fat 1.90g
Cholesterol 352mg	117%
Sodium 5163mg	224%
Total Carbohydrate 256.70g	93%
Dietary Fiber 19.40g	69%
Total Sugars 45.70g
Protein 97.70g	195%

Vitamin D 251IU	1254%
Calcium 2363mg	182%
Iron 19mg	106%
Potassium 5547mg	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.

Source of Calories

Fat: 44.9%

Protein: 15.2%

Carbs: 39.9%