Potatoes with Bechamel and Ground Meat
Potatoes with Bechamel and Ground Meat
Description
This dish combines boiled potato slices with herb-seasoned ground meat, creamy bechamel sauce, and cheese, making a delicious and complete meal.
Ingredients
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Instructions
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Boil the sliced potatoes in salted boiling water briefly (parboil).
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In a pan over heat, place olive oil and ground meat and stir until cooked.
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Add chopped onion, salt, pepper, cinnamon, and nutmeg (optional) and stir until it colors.
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Add the herb mixture (thyme, rosemary, parsley) and stir well.
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In another pot, mix milk with the bechamel mixture and cook over medium heat until desired consistency is reached.
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Assemble the dish: spread a layer of bechamel in a tray, then arrange the sliced potatoes evenly, and season with salt and pepper.
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Add mozzarella and cheddar cheese over the potatoes, then distribute the meat mixture.
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Cover everything with remaining bechamel, then add another layer of cheese and sprinkle with remaining herbs.
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Bake in a preheated oven at 180°C for 30-45 minutes until golden.
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Let the dish rest for 10 minutes before serving.
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