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INGREDIENTS |
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- 1kg of potatoes
- 1/2kg of mutton
- 2 tablespoons milk
- 2 tablespoons butter
- 1 onion, chopped
- 100g grated Gruyere
- 1 tablespoon oil
- Salt and pepper
Béchamel sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 / 2 litre of milk
- 1 pinch of nutmeg
- 1 tablespoon chopped parsley
- Salt and pepper |
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| PREPARATION |
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| TIME OF PREPARATION : 60 mn |
- To prepare the béchamel sauce, melt butter in a saucepan anti-adherent over low heat, sprinkle flour, stirring with a wooden spoon, add the milk gradually while continuing to stir, season with salt, pepper and nutmeg, sprinkle with chopped parsley, cook continuing to stir constantly until a thick sauce.
- Cut the meat into pieces.
- Heat the oil in a skillet and bring back meat until they are tender, add salt and pepper.
- Wash well potatoes and put them in a crock pot of lightly salted water, making them cook for 20 minutes, once cooked, remove the skin and pass them to the mill vegetables.
- Put in a bowl of mashed potatoes, milk, butter, half the grated Swiss cheese, salt and pepper, mix well.
- Shaping balls the size of the dough with egg potatoes.
- Butter a gratin dish and arrange the pieces of meat, place scoops of potatoes on top, topping béchamel sauce and sprinkle with remaining grated Gruyere.
- Cook in a hot oven for 15 minutes until cheese is golden.
- Serve immediately.
Posted by sousana
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