Potato and courgette casserole with ground pork and cheese béchamel

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt 25 g butter in a saucepan. Stir in flour and sweat briefly. Add milk and stock while stirring. Simmer Béchamel for 5-8 minutes, stirring frequently. Grate cheese. Remove the béchamel from the heat, melt the cheese in it, season with salt, pepper and a little nutmeg

2. 2

   Peel and finely chop the onion. Heat the oil in a pan. Fry the ground pork for about 5 minutes until light brown and crumbly. Add the diced onion about 1 minute before the end of the cooking time. Stir in tomato paste and add tomatoes. Simmer for about 3 minutes and season with salt and pepper

3. 3

   Wash and clean the zucchini and cut them into slices about 0.3 cm thick. Peel and wash the potatoes and cut them into approx. 0.3 cm thick slices. Grease an oven dish (approx. 20 x 30 cm) with a high rim (4-5 cm). Stir the béchamel until smooth and pour some sauce on the bottom so that it is covered. Layer 2/3 of the potatoes fan-shaped on the bottom. Spread the ground pork on top. Place 2/3 of the zucchini slices on top and cover with the rest of the sauce. Place the remaining zucchini and potato slices fan-shaped and tight on the surface

4. 4

   Mix 15 g butter and breadcrumbs into crumbs and season with a little salt. Spread the crumbs on the casserole. 25 g butter in flakes on d

5. 5

   Fry the bacon in a pan without fat until crisp. Take out and let drain on kitchen paper. Remove the casserole from the oven. Break the bacon into large pieces and spread on top

Nutrition Facts

KCAL
570 kcal

CARBS
27 g

FATS
38 g

PROTEINS
28 g