Directions
- 1Add a layer of bolognese to the bottom of the dish.
- 2Spread the bolognese evenly.
- 3Add a layer of thinly sliced potatoes on top of the bolognese, with only a tiny bit of overlap.
- 4Spoon bechamel sauce over the potatoes and spread it evenly.
- 5Repeat the layering process three times.
- 6Finish with bechamel sauce as the top layer.
- 7Sprinkle cheese over the top layer of bechamel sauce.
- 8Cover the dish with tin foil and bake in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for 50 minutes.
- 9Remove the foil and bake for another 15-20 minutes until the cheese is golden and melted.
- 10Cut and serve the potato lasagne.
Ingredients
- bolognese
- 500 g potatoes
- bechamel sauce
- cheese
Equipment
ovenproof dishmandolinetin foilknifeserving spoon
Tips
- Slice potatoes thinly, use a mandolin if possible.
- If potatoes are sliced too thick, cook for 60+ minutes with foil.
- Cook until the cheese on top is golden and melted.
- Finish with bechamel and a sprinkle of mozzarella cheese.
- Repeat the layering process 3 times.
- Cover with tin foil and bake in the oven at 200 degrees Celsius for 50 minutes.
- Remove the foil and bake for another 15-20 minutes after 50 minutes of baking with tin foil.
- Layer bolognese, potatoes, and then bechamel sauce in an ovenproof dish.
- Only overlap the potatoes a tiny bit when layering them.
- Use mozzarella cheese for best results.
- Bake at 200 degrees Celsius or 392 degrees Fahrenheit.
- Preheat oven to 200 degrees Celsius or 392 degrees Fahrenheit.
- Potato gratin and lasagne create a delicious love child that will have you hooked from the first bite and guarantee repeat cravings.
- This recipe is an irresistible one-pan bake.
- Be careful when using a mandolin.
- This recipe is considered to be a British food and is quick and easy to make.
- Make sure to cut the potatoes thinly so they cook thoroughly.
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