Tuna and potato lasagna à la Mäusle

Ingredients for 4 servings:

• 600 g potatoes, peeled
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp butter
• 2 tbsp flour
• 500 ml water
• 2 cups sour cream
• 2 cans of tuna in its own juice
• salt and pepper
• Parsley
• 200 g mozzarella, grated
• Butter for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the peeled potatoes into thin slices (using a cucumber slicer or a vegetable peeler). Spread them out on a kitchen towel and pat dry. Finely chop the onion and garlic. Shred the tuna and its liquid in a bowl. Melt the butter in a pan and sauté the onion and garlic until translucent. Dust with flour and let it brown lightly. Then deglaze with water and stir vigorously until no lumps remain. Add the sour cream and tuna and season lightly with salt and pepper. The sauce should be pleasantly spicy; baking will enhance its flavor. Add parsley to taste. Simmer the sauce for about 5 minutes. Grease a baking dish with butter. Line the bottom of the dish with potato slices, then a thin layer of sauce, then more potatoes, then sauce, and so on. The last layer is the sauce. Sprinkle with cheese. Bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for about 60 minutes. Serve with a green salad with tomatoes and cucumbers in balsamic dressing, and delicious ice cream for dessert.