Creamy Scalloped Potatoes and Tuna
Source: StarKist

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
1 (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.