Steps

1. Peel and core 3 potatoes (300g) and slice thinly.
   🕒 00:52
2. Peel and slice 1/2 onion (100g) thinly.
   🕒 01:08
3. In a frying pan, combine the sliced onion and the oil from the drained 1 can of tuna. Sauté over medium heat. [Key Tip!] Using the tuna oil effectively distributes the tuna's flavor throughout the dish.
   🕒 01:17
4. Once the onion is tender, add 1 tsp grated garlic.
   🕒 01:31
5. Add 100ml water and the sliced potatoes to the pan. Mix well.
   🕒 01:40
6. Reduce heat to low, cover with a lid, and cook for 5 minutes.
   🕒 01:51
7. After 5 minutes, roughly mash the potatoes with a spatula. [Key Tip!] If the potatoes are still firm, adjust the cooking time. Mashing them roughly while leaving some pieces intact creates both a creamy texture and satisfying bite.
   🕒 02:03
8. Add 100ml milk, 1 tsp granulated consommé, 10g butter, and the tuna flakes from the canned tuna.
   🕒 02:25
9. Stir everything together and cook over medium heat until it starts to thicken. [Key Tip!] To prevent the milk from separating, adjust the heat so the sauce is simmering gently, but not boiling. The natural starch from the potatoes will thicken the sauce.
   🕒 02:38
10. Cook for about 5 minutes, or until the sauce has thickened. If it's too bland, season with salt to taste.
    🕒 03:17
11. Transfer the mixture to a gratin dish.
    🕒 03:30
12. Sprinkle 50g mixed cheese evenly over the top.
    🕒 03:38
13. Sprinkle with coarsely ground black pepper if desired.
    🕒 03:44
14. Bake in a broiler or toaster oven until the cheese is melted and golden brown. [Key Tip!] The toasted aroma of the cheese enhances the deliciousness of the dish.
    🕒 03:49