Directions:
- Peel the potatoes, wash well and slice into 1/4 inch round slices.
- Fry the potatoes both sides.
- Remove from pan and place on absorbent paper to soak up any excess oil.
- Melt the butter in a saucepan and saute the chopped onion, fry the ground meat (lamb or beef) until browned.
- Add the finely chopped tomatoes (or paste), salt, pepper and parsley.
- Cover and simmer until most of the juices are dried up.
- Remove from the heat and add 1/3 of the cheese and 3-4 tablespoons of the french toast or breadcrumbs.
- In a greased baking tray, sprinkle about 2 tablespoons of the french toast on the bottom of the tray.
- Place half the potatoes in a layer on the bottom of the baking tray.
- Sprinkle 1/3 of the grated cheese over the potatoes.
- Pour all the mince meat sauce over the potatoes and spread evenly.
- Finish with the rest of the potatoes in a layer over the meat sauce.
- To make the bechamel sauce.
- Melt the butter in a saucepan.
- Stir in the flour and mix over a gentle heat until it turns slightly yellow and starts to bubble.
- Remove from the heat and slowly add a little milk and mix in well.
- Gradually add the rest of the milk, stir over a gentle heat until the sauce boils and thickens.
- (You may need a hand whisk to use whilst the sauce is slowly thickening, to prevent the sauce going lumpy.).
- If you get lots of lumps in the sauce, don't worry. Remove the saucepan from the heat. Use an electric mixer to beat the sauce for a couple of minutes and you will get rid of all the lumps. Season with salt and pepper.
- Stir in the cheese.
- Leave it to cool for a few minutes, then stir the egg yolks through the sauce until completely mixed inches.
- Pour the bechamel sauce evenly over the potatoes.
- Sprinkle the remaining cheese over the sauce and then about 2 tablespoons of the ground french toast or breadcrumbs on top.
- Bake in a medium oven (350) for approximately 30-40 minutes, or until it reaches a nice golden colour.
- Remove from the oven and leave it to stand for 5-10 minutes to set before cutting into portions.
- Serve with fresh crusty bread and a crisp green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 705.11 Kcal (2952 kJ) | ||
| Calories from fat | 317.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.33g | 54% | |
|---|---|---|---|
| Cholesterol | 173.38mg | 58% | |
| Sodium | 1474.35mg | 61% | |
| Potassium | 1644.12mg | 35% | |
| Total Carbs | 63.27g | 21% | |
| Sugars | 20.29g | 81% | |
| Dietary Fiber | 6.6g | 26% | |
| Protein | 33.05g | 66% | |
| Vitamin C | 52.5mg | 88% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.1mg | 17% | |
| Calcium | 557.7mg | 56% | |
| Amount Per 100 g | |||
| Calories | 145.49 Kcal (609 kJ) | ||
| Calories from fat | 65.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 54% | |
|---|---|---|---|
| Cholesterol | 35.78mg | 58% | |
| Sodium | 304.21mg | 61% | |
| Potassium | 339.24mg | 35% | |
| Total Carbs | 13.05g | 21% | |
| Sugars | 4.19g | 81% | |
| Dietary Fiber | 1.36g | 26% | |
| Protein | 6.82g | 66% | |
| Vitamin C | 10.8mg | 88% | |
| Iron | 0.6mg | 17% | |
| Calcium | 115.1mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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