Creamy Scalloped Potatoes and Tuna

Creamy Scalloped Potatoes and Tuna

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.