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Potatoes with meat and cheese
Ingredients:
° 3 large potatoes
° 1 chopped white onion
° 750 grams of minced meat
° 1 teaspoon (15 ml) of red pepper
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° 1 glass (100 grams) of mozzarella cheese
° 1 c (250 ml) basic béchamel sauce
° Salt and pepper to taste
° fresh parsley
° Preparation of béchamel sauce:
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° 4 glasses (1 liter) milk
° 5 teaspoons ( 75 g) butter
° 4 spoons (48 grams) flour
° 2 spoons (10 ml) salt
° ½ spoon (3 ml) hazelnuts
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PREPARATION:
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Prepare the basic béchamel sauce.
Melt the butter in a pan over medium heat. Add the flour and mix to a golden roux, stirring constantly for 6 minutes. Bring the milk to a boil and then stir it into the roux mixture until smooth. Bring to a boil and cook for 10 minutes, stirring occasionally, adding salt and pepper at the end.
Preheat the oven to 200°C.
In a large bowl, mix the ground meat with 1 tablespoon (5 ml) of chopped parsley and red pepper. Add salt and pepper. Add the onion and mix well.
Drain the potatoes and cook for 7 minutes until lightly cooked. Drain and cut into pieces.
Place the slices on the bottom of the cake tin and draw an outline.
Make ice cream-sized balls and place them on a plate.
Using the remaining potato wedges, separate the meat and cut into small pieces.
Pour béchamel sauce over both halves, covering them completely, and add grated mozzarella cheese on top.
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Boil for 15 minutes