Ingredients:
- 600g minced meat (lamb, beef or a mix of the two)
- 100g grated cheese (I used Gruyère)
- 2 medium aubergines
- 1kg potatoes
- 1 medium onion, finely chopped
- Fresh parsley, finely chopped
- Approx 8 biscotte ('French Toast') crushed into fine crumbs
- 70g tin of tomato purée
- 30g butter
Bechamel Sauce:
- 125g butter
- 4 heaped tablespoons plain flour
- 1 litre warm milk
- 2 egg yolks
- salt, pepper
- 30g grated cheese
- Prep time: around an hour
- Oven time: 45 mins at 180 C
Instructions:
- Peel and slice the potatoes and aubergines. Fry lightly in olive oil on both sides and drain on absorbent kitchen roll.
- Melt the butter in a pan and add the onions and meat, cook intil browned.
- Add the tomato paste, parsley, salt and pepper. Cook gently until the liquid is reduced to nearly nothing.
- Remove from heat and stir in a third of the cheese and about 3 tablespoons of the breadcrumbs.
- Lightly grease a deep baking tray or gratin dish. Scatter in a thin layer of breadcrumbs then evenly distribute about 3/4 of the potatoes.
- Sprinkle half of the remaining cheese over the potatoes then pour in all the meat sauce. Layer in the rest of the potatoes and the aubergines.
To make the bechamel sauce
- Melt the butter in a saucepan.
- Stir in the flour and mix over a gentle heat for approx 30 seconds.
- Remove from the heat and gradually add the milk, stirring thoroughly to avoid lumps.
- Place over a low heat and stir constantly until the sauce thickens.
- N.B. This is a very boring part but can be done one-handed, leaving the other hand free to hold your glass of wine.
- Mix in the cheese.
- Allow the sauce to cool slightly before stirring in the two egg yolks until thoroughly mixed.
- Pour the bechamel sauce evenly over the potato/aubergine layer, then sprinkle the remaining cheese on top. Finish off with another scattering of breadcrumbs.
- Bake in oven for 40-45 mins or until nicely browned.
- Let it stand 10 mins before serving as it will be blimmin' hot.
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