* Ingredients :
°1 kg of potatoes
°500 grams minced meat
°4 garlic cloves
°4 tablespoons chopped parsley
°4 tablespoons chopped coriander
°3 tablespoons olive oil
°150g grated Gruyere °salt pepper °Spices of your choice (I put split pepper, cumin and paprika) °Bechamel Sauce Ingredients:
°1 liter milk °100 g flour °100 grams butter °1 teaspoon salt °pepper pinch °pinch of nutmeg
Preparation Prepare the bechamel sauce:
In a large saucepan, put the butter, cut into very small pieces, the flour, salt, pepper, and nutmeg.
Cool, gently pour in the milk, stirring gently with a whisk
Once almost mixed, put on heat and don’t stop stirring with a wooden spoon until fully cooked (eg when spoon is covered with sauce, about 10/15 minutes.
Prepare the gratin:
In a skillet over low heat, heat onion, ground beef, parsley, cilantro, garlic and spices in 2 tablespoons olive oil.
Reserve after 10 minutes of cooking
Peel and cut the potatoes into slices and cook for 15 minutes in a saucepan of salted water and drain.
Put a layer of potatoes in the tagine and cover with half of the béchamel sauce. .
Add the minced meat, then the other half of the béchamel sauce.
Cover the remaining potatoes, sprinkle with grated cheese and bake in a preheated oven at 180 ° C for 20 minutes, until the gratin becomes golden.
Feet it right away.