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a classic that works

Cheesy potato and tuna gratin

An everyday dish for 2, ready in 50 minutes, around $3.61 a serving. People actually plan it with Popotam, and it's in season in October.

50mintotal
≈ $3.61a serving
863kcalper serving
51gof protein
In season in OctoberFreezes well
Let's cook
Cheesy potato and tuna gratin, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Preheat the oven

    Turn the oven on to 200 °C, convection if you can.

  2. Peel and slice

    Peel the 570 g of potatoes and cut them into rounds about 3 mm thick. Finely slice the onion.

  3. Parcook the potatoes

    Put the rounds in the saucepan with the 36 cl of milk and 1 pinch of salt. Cook over medium heat at a gentle simmer, stirring often, until they're almost tender.

    Tip · Stir often and keep the heat low, because milk sticks and boils over fast in the bottom of the saucepan. The rounds should stay a little firm, they finish cooking in the oven.

  4. Soften the onion

    Melt the 15 g of butter in the skillet over medium heat. Add the onion and cook it until translucent, without letting it brown.

  5. Make the tuna mix

    Drain the 2 cans of tuna and flake them into the mixing bowl. Add the onion, the 110 g of cream, the nutmeg and pepper, and mix.

  6. Build the gratin

    Drain the potatoes, saving the cooking milk in a bowl or the saucepan. Spread half the potatoes in the dish, cover with all of the tuna mix, then finish with the rest of the potatoes.

  7. Add milk and cheese

    Pour the cooking milk over the gratin, just enough to reach the top of the potatoes without drowning them. Sprinkle with the 110 g of shredded cheese.

    Tip · The cooking milk is already a bit thickened by the potato starch, so don't toss it: it makes the gratin super tender. Serve with a green salad.

  8. Bake until golden

    Bake at 200 °C until the top is nicely golden and it's bubbling around the edges. Let it rest 5 minutes before serving.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 863 kcal. 28% comes from carbs, 23% from protein and 47% from fat.

60 gCarbs
51 gProtein
45 gFat
Per serving (the dish for 2, divided by 2)
Energy863 kcal
Protein50.5 g
Carbs59.5 g
of which sugars14.3 g
Fat44.6 g
of which saturated fat27.8 g
Fiber8 g
Salt1.4 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $3.61 a serving, adding up the average prices of the ingredients you need to buy.

≈ $7.22for 2 people
≈ $3.61a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

1 dayin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

Build my week

With the same ingredients

potatoes, canned tuna in water, shredded cheese…