John Myers
Contents
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Ingredients
For the bechamel sauce
- 500 g Mixed minced meat
- 1 Onion
- 3 Vine tomatoes
- 300 g Waxy potatoes
- 2 Zucchini fresh
- Sea salt from the mill
- Black pepper from the mill
- 1 tbsp Tomato paste concentrated three times
- 1 sprig Fresh oregano
- 1 sprig Fresh thyme
- 10 g Butter for greasing the baking dish
- 50 g Butter
- 2 tbsp Sifted flour
- 500 ml Lactose-Free milk
- Freshly grated nutmeg
- Salt and pepper
- 150 g Grated Parmesan
Instructions
- Heat the rapeseed oil in a pan and sauté the diced onions. Add the mince and fry until crumbly. Season with tomato paste, salt, pepper, oregano and thyme. Quarter the tomatoes, remove the stalk and then cut into pieces. Add to the chopping pan.
- Peel the potatoes and cut into thin slices. Cut the zucchinis lengthways into thin strips. Grate the Parmesan cheese, heat the milk slightly
The bechamel sauce
- Heat 50 g butter in a saucepan and vigorously stir in the sifted flour with a whisk. Slowly add the warmed milk. Season well with nutmeg, salt, pepper and the grated Parmesan.
The gratin
- Preheat the oven to 180 ° convection. Butter the baking dish and then layer the potatoes, minced meat and zucchini. Pour the bechamel sauce over them. Bake on the middle rack for about 40 minutes.
- Serving and then: Bon appetit.
Nutrition
Serving: 100gCalories: 187kcalCarbohydrates: 5.8gProtein: 10.7gFat: 13.5g
