Description
(i would call it a potato version of a lasagne…it really works). Fried potatoes layered with bolognese sauce topped with a
cheesy bechamel sauce
Ingredients
- Minced Beef
- Potatoes
- Vegetable Oil
- Olive Oil
- Onion
- Pasta Sauce
- Red Chile
- Mushrooms
- Garlic Paste
- Milk
- Butter
- Flour
- Salt & Pepper
- Cheddar Cheese
Instructions
- Fry the potato circles and drain them on kitchen paper
- Whilst potatoes are draining:
- Heat olive oil in a pan
- Add onion when translucent / browning
- Add mince cook until grey looking then add garlic
- Salt / pepper to taste and cook until brown
- Then add sliced mushrooms
- When the meat is brown add pasta sauce and bring to boil then lower the heat to simmer
- For 20 minutes stirring occasionally so as not to stick to the bottom
- Whilst the sauce is simmering cook the bechamel
- Bechamel sauce
- Melt two table spoons of butter
- Add flour until you form a roux
- Then add either milk or half milk half stock, your choice, until you get the right consistency of thickness of the bechamel (remember thickness not runniness — if runny just add in small portions of sifted flour until you get the right consistency
- Add half of grated cheese
- Now you should have all three main ingredients at hand
- Layer an oven dish of your choice with the potato circles then a layer of the sauce
- Repeat until the last layer being the potatoes leaving enough space for the bechamel sauce
- Then sprinkle the rest of the cheese and place in the oven gas mark 7 until you see the bechamel layer browning
- Take out let it set for 5 minutes and serve with any green salad
- Trust me it is well worth the preparation time