Description
I used to cook this dish with mayonnaise. When in the house there are small children, the mayonnaise from the diet of our family was safely gone and the recipe changed for the sauce "Bechamel". Turned out even tastier! And most importantly - loved and dad, and my little foodies)))
Ingredients
-
Minced meat
600 g
-
Potatoes
6 piece
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Onion
1 piece
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Soft cheese
200 g
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Milk
600 ml
-
Flour
3 Tbsp
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Butter
5 Tbsp
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Nutmeg
-
Greens
Cooking
Fry the mince in butter (2 tbsp), add chopped onions, continue cooking for another 5 minutes. At the end add salt.
In a separate pan prepare the sauce. To do this, first fry in butter (2 tbsp) flour until Golden brown on medium heat.
Start to introduce milk (right cold) in very small amounts and stir constantly.
Continue to introduce milk until it is time for the sauce reaches the consistency of thick cream. And interfere, interfere, interfere...
Put salt, dried herbs and of course, nutmeg. Only it must be added very carefully, pinch, and try, otherwise you can spoil everything. Bring to a boil and set aside.
Potatoes cut into circles with a thickness of 2-3 mm. it is Now possible to collect all.
The deep dish well greased with butter (1 tbsp).
Lay out a layer of 1/2 of the potatoes. Sprinkle with salt, pour the sauce.
Then a layer of minced meat with onions, pour the sauce.
Now the remaining potatoes, sprinkle with salt, pour the remnants of the sauce.
And finally, the final layer - cheese, grated on a coarse grater. Only do not spoil the dish for some kind of "Russian" cheese, which dries nepronitsaemo crust. Cheese should be soft and fusible, as Maasdam.
Put in a preheated 200 degree oven on the middle shelf for 35 minutes.
Bon appetit!!!
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