Casserole with minced meat under Béchamel sauce
Description
Of course, this dish can be prepared with homemade mayonnaise or sour cream, but béchamel sauce makes the casserole more sophisticated in flavor. The process of making the sauce is quite simple, and even a beginner cook can handle it—just follow our detailed recipe. I recommend using a floury type of potato, which cooks relatively quickly. Use whatever ground meat you prefer, but the dish will turn out juicier and more aromatic with a mixed meat filling.
Instructions
- 1
Step 1
Prepare all the ingredients from the list.
- 2
Step 2
First, prepare the classic Béchamel sauce. Melt the butter in a saucepan or skillet.
- 3
Step 3
Add wheat flour to the melted butter.
- 4
Step 4
Vigorously mix all the ingredients until smooth, without removing the pot from the heat. This way, we cook the flour to eliminate its characteristic raw flour taste.
- 5
Step 5
Then gradually add the milk in small portions (literally 1-2 tablespoons at a time), remembering to constantly stir the contents of the saucepan.
- 6
Step 6
Do not let lumps form, otherwise they will be present in the finished sauce.
- 7
Step 7
At this stage of preparing the Béchamel sauce, a uniform thick mass is obtained, which has a consistency similar to that of semolina porridge.
- 8
Step 8
Gradually add all the milk into the roux base, keeping the saucepan over medium heat and stirring constantly. Cook until the mixture thickens and becomes smooth. If there are still a few lumps, be sure to strain the mixture through a sieve. However, with constant stirring, there should be no lumps at all! Add salt, ground pepper, and ground nutmeg.
- 9
Step 9
Cook for another 1–2 minutes (remember to stir), then remove the pan from the heat. The consistency of classic béchamel sauce when hot should resemble that of fairly runny sour cream. As it cools, this custard-like sauce will thicken considerably.
- 10
Step 10
When cooled, a skin forms on the surface of this custard sauce, which we definitely don't want. But if you cover the container with a lid, condensation will form, adding water to the sauce—which we also don't want. Here's what to do: take plastic wrap or a plastic bag and cover the sauce directly, pressing it right against the surface and letting the air escape. Leave the Béchamel like this until it has cooled completely (or slightly).
- 11
Step 11
Slice the potatoes into 2-3 mm thick rounds. Now you can start assembling everything.
- 12
Step 12
Grease a deep baking pan well with butter.
- 13
Step 13
Place a layer of potatoes. Season with salt and pepper to taste.
- 14
Step 14
Pour the sauce over the potatoes.
- 15
Step 15
Sprinkle with a small amount of cheese grated on a fine grater.
- 16
Step 16
Spread the filling evenly.
- 17
Step 17
Sprinkle the minced meat with chopped onion, and season the layers with salt and pepper to taste. You can chop the onion any way you prefer.
- 18
Step 18
Again, pour the béchamel sauce over everything and sprinkle with grated cheese.
- 19
Step 19
Place the remaining potatoes on top. Season with salt and pepper.
- 20
Step 20
Drizzle with the remaining sauce and sprinkle with cheese.
- 21
Step 21
Cover the dish with foil and bake at 200 degrees for about 40 minutes (check for potato doneness), then remove the foil and bake for another 10-15 minutes until the top is golden brown.
- 22
Step 22
The casserole with minced meat and béchamel sauce is ready. If you cover the dish with a towel and let it sit for 20–30 minutes, the casserole will set and hold its shape better. Cut into portions and serve.