Co-funded by the Creative Europe Programme of the European Union

Ingredients for 4

  • 4 potatoes (e.g. Rooster potatoes)
  • 500 g minced lamb
  • 2 tomatoes
  • 1 aubergine
  • 2 courgettes
  • 1 onion
  • 50 g flour
  • 30 g feta cheese
  • 200 ml cooking cream
  • Fresh rosemary
  • 4 cloves of garlic

For the bechamel sauce;

  • 50 g butter (+ some extra to butter the ovenproof dish)
  • 50 g flour
  • 500 ml milk
  • 1 tbsp tomato puree
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 73
Preparation time: 30 MIN Cooking time: 60 MIN
  1. Preheat the oven to 180 °C/Gas 4.
  2. Clean the vegetables. Cut the potatoes, aubergine, courgettes, and tomatoes into slices. Peel and chop the onion.
  3. Boil the potato slices in cold salted water and bring to the boil. As soon as it boils, drain the potatoes and leave to drain.
  4. Peel and crush the garlic. Mix the cream with the garlic, salt, and pepper.
  5. Butter an ovenproof dish and arrange the potatoes in it. Pour the cream over them.
  6. Briefly fry the courgettes and aubergine in olive oil. Season with salt and pepper. Layer them over the potatoes.
  7. Cook the onion in olive oil until translucent. Add the minced meat and fry until cooked. Spread the meat over the vegetables.
  8. For the bechamel sauce, melt the butter in a pan, then add dd the flour and heat for 1 minute. Stir in the milk a little at a time and let it boil for a while. Stir in the tomato puree. Season to taste with salt and pepper.
  9. Spoon the sauce over the meat. Place tomato slices on top and sprinkle with rosemary and feta cheese. Cook in the oven for 30–35 minutes.

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