Creamy Bolognese potato Bake
The Creamy Bolognese Potato Bake is a comforting dish that combines the rich flavors of classic Bolognese sauce with creamy layers of thinly sliced potatoes, all baked to golden perfection.
For quicker baking and more tender potatoes, par-cook them by boiling or microwaving until they’re just starting to soften. This reduces baking time and guarantees a melt-in-your-mouth texture. Sprinkle fresh herbs like basil or parsley over the bake before serving. They add a burst of color and freshness, balancing the richness of the dish.
Cooking Method
- Start by slicing your potato into small cube shaped pieces
- Next prepare your vegetable for the bolognese, finely chop onions and basil and grate some carrots.
- Boil the kettle and add your cubed potatoes to a bowl and then add boiling water in and leave for 5 minutes to soften. once soft drain potatoes and add original potato seasoning to them until fully coated then add to an air fryer for 20 minutes.
- Now start your Bolognese, Add your beef until fully cooked off and then go in with onion and then carrots and cook together.
- Next add Bolognese seasoning and chopped tomatoes and mix together until fully combined and then add 100ml of water and leave to simmer for 15 minutes.
- Add basil into your bolongese and now we can get started on a béchamel sauce.
- Melt 2 tbsp of butter into a pan and add 1 tbsp of flour in and mix well until you get a paste, then slowly add milk and mix until you get a creamy texture. Grate in some nutmeg and add your mozzarella & cheddar cheese mix.
- Add your cooked potatoes ontop of your bolognese mix and then pour béchamel sauce over top and layer with some mozzarella cheese.
- Place under the grill to get a nice melted cheese crust! Serve up and enjoy.
Ingredients
- 500g Beef mince
- 800g White potatoes , Cubed
- 1 carrots
- 1 white onion
- 1 Chopped tomatoes , can
- 2tbsp Flour
- 1tbsp butter
- 125g Mozzarella & Cheddar
- 15g Basil
- 5g nutmeg
- 250ml Milk
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