This is a great Autumn dish, either as a full meal with a side salad or as a starter.
The trick, as with all layered potato dishes is in the fine slices and multiple layers that keep it from drying out.
Tuna sounds a bit weird I grant but really balances the sweet potato and creme to give you a sweet/savory finish.
It takes minutes to put together and serves as a great dish to add to your repertoire. Cheap,tasty and filling what more could you want?
You will need:
A large baking dish and an optional mandoline
Sweet Potatoes peeled – 4 massive ones or 8 medium sized
2-3 cans of Tuna (in brine and drained)
2-3 spring onions finely sliced
Milk (1/4 of a pint)
Emmental cheese – medium sized block grated or 1 pack of pre sliced cut up into cubes
Black pepper and salt to season
Mix the tuna, cheese, spring onion, milk and cream together and season, set aside. Save some cheese for the topping
Finely slice the peeled sweet potato (I use a Mandoline as stated as its easier)
Start with a base of sweet potato and then a layer of the tuna mix and repeat and finish with a layer of potato.
Top with the remaining cheese
Bake at 180 for around 60 mins, check the potato is cooked with a skewer – it should pass easily through. If the top starts to brown too quickly, cover with foil and return to the oven until the potato is soft.
Serve as a side or with a green salad and vinaigrette.