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    Creamy Scalloped Potatoes and Tuna


    Source of Recipe


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    2 cups milk
    2 cups whipping cream
    2 cloves garlic, minced
    6 medium russet potatoes
    3/4 teaspoon salt
    1/2 teaspoon white pepper
    1 tablespoon butter or margarine
    12 oz can tuna, drained and flaked
    1 1/2 cups shredded Mozzarella cheese

    In a 3-quart saucepan over medium heat, heat milk, whipping cream,
    and garlic while preparing potatoes. Peel potatoes; slice about
    1/8 to 1/4-inch thick. Add potatoes, salt and white pepper to milk
    mixture; heat to simmering. Grease an 11 x 7-inch casserole with
    butter; spoon potato-milk mixture into dish. Bake 25 minutes; remove
    from oven. Add tuna, stirring gently; top with cheese. Bake 35 more
    minutes, or until potatoes are baked through and top is golden
    brown. Let stand, covered, about 15 minutes to thicken.

 

 

 


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