Layer Potatoes and Meatballs


  • 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:
    Β°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 bΓ©chamel sauce. .

Add the minced meat, then the other half of the bΓ©chamel sauce.

Cover the remaining potatoes, sprinkle with grated cheese and bake in a preheated oven at 180 Β° C for 20 minutes, until the gratin becomes golden.

Feet it right away.

5 parts
15 minutes
45 minutes

Enjoy !!!

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