Potato casserole with minced meat and béchamel sauce

Potato Escalope 628 Last Update: Aug 07, 2021 Created: Aug 07, 2021 0 0 0
Potato casserole with minced meat and béchamel sauce
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
Print

If you like a tasty and satisfying meal, prepare a potato casserole with bolognese and béchamel sauces. I would also call this dish potato lasagna. The recipe includes several stages: we prepare two delicious sauces - béchamel and bolognese, and then combine these sauces with potatoes and cheese and bake in the oven. Believe me, it will be delicious.

Ingredients

Directions

  1. Minced meat is suitable for anyone at your discretion. If you use minced chicken, it is best to take it from the thighs - it is more fatty than minced meat from fillets.
  2. Milk should be at room temperature.
  3. During the cooking process, you will need foil.
  4. Make a bolognese sauce.
  5. Peel and wash the onion, pat dry with a paper towel to remove excess moisture. Cut into small cubes. Fry the onions in a skillet over medium heat for 3-4 minutes, stirring occasionally.
  6. Meanwhile, peel and wash the carrots. Grate it on a coarse grater and add to the onion.
  7. Wash the celery stalk and cut into cubes. Add to skillet. Stir.
  8. Cook for 7-8 minutes over low heat, until vegetables are soft.
  9. Add minced meat to the skillet. Stir and sauté for 8-10 minutes over medium heat, stirring and breaking the lumps.
  10. Wash the tomato and cut it in half. Grate the pulp and add to the pan. Send the tomato sauce there. Stir. Cook until almost all of the liquid has evaporated.
  11. Finally, add salt and ground black pepper to taste. Stir and turn off heat. Cool the sauce a little.
  12. Now prepare the béchamel sauce. Put butter in a thick-walled saucepan and melt over moderate heat.
  13. Add flour.
  14. Over low heat, stir the flour and butter vigorously with a spatula or whisk so that there are no lumps.
  15. Pour milk into a saucepan in a thin stream. Stir the sauce constantly with a spatula to keep the mixture smooth and lump-free.
  16. Cook over low heat, stirring constantly, until the sauce thickens.
  17. Season with salt and pepper to taste. Stir and remove from heat. A pinch of nutmeg can be added if desired.
  18. Turn on the oven to preheat to 180 degrees.
  19. Any deep baking dish will do. I used a glass ovenproof dish with a diameter of 24 cm. Grease the bottom with béchamel sauce.
  20. Peel and wash the potatoes. Cut into thin slices.
  21. Place a layer of potatoes in a baking dish. Season with salt and pepper.
  22. Spread some meat sauce on top.
  23. Grate mozzarella cheese on a coarse grater. Place the cheese shavings on the meat layer and add some white béchamel sauce.
  24. Alternate layers until you run out of ingredients. The top layer should be potatoes.
  25. Sprinkle the top layer with grated cheese and drizzle with the remaining white sauce.
  26. Cover the form with foil and send to the oven preheated to 180 degrees for 60-90 minutes. Roasting time depends on the power of your oven.
  27. After a while, lift the foil and pierce the potatoes. If the potatoes are soft, remove the foil and brown the casserole for 10-15 minutes.
  28. Potato casserole with bolognese and béchamel sauce, or potato lasagna, is ready.
  29. Let the casserole cool at room temperature for 10 minutes.
  30. Cut the cooled potato casserole with minced meat and serve. Bon Appetit!

Potato casserole with minced meat and béchamel sauce



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

If you like a tasty and satisfying meal, prepare a potato casserole with bolognese and béchamel sauces. I would also call this dish potato lasagna. The recipe includes several stages: we prepare two delicious sauces - béchamel and bolognese, and then combine these sauces with potatoes and cheese and bake in the oven. Believe me, it will be delicious.

Ingredients

Directions

  1. Minced meat is suitable for anyone at your discretion. If you use minced chicken, it is best to take it from the thighs - it is more fatty than minced meat from fillets.
  2. Milk should be at room temperature.
  3. During the cooking process, you will need foil.
  4. Make a bolognese sauce.
  5. Peel and wash the onion, pat dry with a paper towel to remove excess moisture. Cut into small cubes. Fry the onions in a skillet over medium heat for 3-4 minutes, stirring occasionally.
  6. Meanwhile, peel and wash the carrots. Grate it on a coarse grater and add to the onion.
  7. Wash the celery stalk and cut into cubes. Add to skillet. Stir.
  8. Cook for 7-8 minutes over low heat, until vegetables are soft.
  9. Add minced meat to the skillet. Stir and sauté for 8-10 minutes over medium heat, stirring and breaking the lumps.
  10. Wash the tomato and cut it in half. Grate the pulp and add to the pan. Send the tomato sauce there. Stir. Cook until almost all of the liquid has evaporated.
  11. Finally, add salt and ground black pepper to taste. Stir and turn off heat. Cool the sauce a little.
  12. Now prepare the béchamel sauce. Put butter in a thick-walled saucepan and melt over moderate heat.
  13. Add flour.
  14. Over low heat, stir the flour and butter vigorously with a spatula or whisk so that there are no lumps.
  15. Pour milk into a saucepan in a thin stream. Stir the sauce constantly with a spatula to keep the mixture smooth and lump-free.
  16. Cook over low heat, stirring constantly, until the sauce thickens.
  17. Season with salt and pepper to taste. Stir and remove from heat. A pinch of nutmeg can be added if desired.
  18. Turn on the oven to preheat to 180 degrees.
  19. Any deep baking dish will do. I used a glass ovenproof dish with a diameter of 24 cm. Grease the bottom with béchamel sauce.
  20. Peel and wash the potatoes. Cut into thin slices.
  21. Place a layer of potatoes in a baking dish. Season with salt and pepper.
  22. Spread some meat sauce on top.
  23. Grate mozzarella cheese on a coarse grater. Place the cheese shavings on the meat layer and add some white béchamel sauce.
  24. Alternate layers until you run out of ingredients. The top layer should be potatoes.
  25. Sprinkle the top layer with grated cheese and drizzle with the remaining white sauce.
  26. Cover the form with foil and send to the oven preheated to 180 degrees for 60-90 minutes. Roasting time depends on the power of your oven.
  27. After a while, lift the foil and pierce the potatoes. If the potatoes are soft, remove the foil and brown the casserole for 10-15 minutes.
  28. Potato casserole with bolognese and béchamel sauce, or potato lasagna, is ready.
  29. Let the casserole cool at room temperature for 10 minutes.
  30. Cut the cooled potato casserole with minced meat and serve. Bon Appetit!

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.