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