Subj : Layer Potatoes and Meatballs
To : All
From : Major Queen
Date : Tue Nov 16 2021 05:02 pm
Serving
5 parts
15 minutes
45 minutes
Easy
* Ingredients :
�1 kg of potatoes
�500 grams minced meat
�1 onion
�4 garlic cloves
�4 tablespoons chopped parsley
�4 tablespoons chopped coriander
�3 tablespoons olive oil
�150g grated Gruyere
�salt pepper
�Spices of your choice (I put split pepper, cumin and paprika)
�Bechamel Sauce Ingredients:
�1 liter milk
�100 g flour
�100 grams butter
�1 teaspoon salt
�pepper pinch
�pinch of nutmeg
* Preparation
Prepare the bechamel sauce:
In a large saucepan, put the butter, cut into very small pieces, the flour,
salt, pepper, and nutmeg.
Cool, gently pour in the milk, stirring gently with a whisk
Once almost mixed, put on heat and don't stop stirring with a wooden spoon
until fully cooked (eg when spoon is covered with sauce, about 10/15 minutes.
Prepare the gratin:
In a skillet over low heat, heat onion, ground beef, parsley, cilantro,
garlic and spices in 2 tablespoons olive oil.
Reserve after 10 minutes of cooking
Peel and cut the potatoes into slices and cook for 15 minutes in a saucepan
of salted water and drain.
Put a layer of potatoes in the tagine and cover with half of the b�chamel
sauce. .
Add the minced meat, then the other half of the b�chamel sauce.
Cover the remaining potatoes, sprinkle with grated cheese and bake in a
preheated oven at 180 � C for 20 minutes, until the gratin becomes golden.
