Cheesy Bolognese and Potato Bake

This Cheesy Bolognese and Potato Bake is the perfect comfort food, combining rich, savory bolognese sauce with crispy, seasoned potatoes and a creamy, cheesy béchamel sauce. It’s a satisfying dish that is sure to please everyone at the table. Whether you’re serving it for a family dinner or a casual get-together, this recipe is designed to impress.

Ingredients

• 800g potatoes, cubed
• 1 tbsp garlic granules
• Salt and pepper to taste

For the béchamel sauce:

• 2 tbsp butter (light)
• 2 tbsp plain flour
• 300ml semi-skimmed milk
• 1 tsp mustard (optional)
• 120g cheese (a mix of Cheddar and Mozzarella)
• Salt and pepper to taste

Method

1. Prepare the Potatoes: Toss the cubed potatoes with the garlic granules, salt, and pepper. Cook them in the air fryer or oven at 220°C (fan) or 200°C (air fryer) for about 20 minutes, or until they are golden and crispy.
2. Make the Béchamel Sauce: While the potatoes are cooking, melt the butter in a saucepan over medium heat. Once melted, add the flour and cook for a few minutes, stirring constantly to form a roux. Gradually add the milk, a little at a time, stirring continuously to avoid lumps. Continue to stir until the sauce thickens. Add the mustard (if using) and mix in half of the cheese. Season with salt and pepper to taste.
3. Assemble the Bake: Place the cooked potatoes on top of the bolognese in an ovenproof dish. Pour the béchamel sauce over the potatoes, ensuring they are evenly covered. Sprinkle the remaining cheese on top.
4. Bake and Serve: Place the dish under the grill or in the oven and cook until the top is golden and bubbling. This should take about 10-15 minutes. Once ready, remove from the oven, let it cool slightly, and serve.

Enjoy this delicious and comforting cheesy bolognese and potato bake with your family or friends!

Cheesy Bolognese and Potato Bake

A comforting dish of rich bolognese, crispy potatoes, and creamy béchamel sauce, perfect for family meals.

3 from 500 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Snack

Cuisine American

Servings 4

Calories 681 kcal

Equipment

• 1 Air fryer or oven
• 2 Saucepan:
• 3 Whisk
• 4 Ovenproof dish
• 5 Spatula or spoon

Ingredients

  

• – 800g potatoes cubed
• – 1 tbsp garlic granules
• – Salt and pepper to taste

For the béchamel sauce:

• – 2 tbsp butter light
• – 2 tbsp plain flour
• – 300ml semi-skimmed milk
• – 1 tsp mustard optional
• – 120g cheese a mix of Cheddar and Mozzarella
• – Salt and pepper to taste

Instructions

 

• 1. Prepare the Potatoes: Toss the cubed potatoes with the garlic granules, salt, and pepper. Cook them in the air fryer at 200°C or in the oven at 220°C (fan) for about 20 minutes, or until they are golden and crispy.

  2. Make the Béchamel Sauce: While the potatoes are cooking, melt the butter in a saucepan over medium heat. Once melted, add the flour and cook for a few minutes, stirring constantly to form a roux. Gradually add the milk, a little at a time, stirring continuously to avoid lumps. Continue to stir until the sauce thickens. Add the mustard (if using) and mix in half of the cheese. Season with salt and pepper to taste.

  3. Assemble the Bake: Place the cooked potatoes on top of the bolognese in an ovenproof dish. Pour the béchamel sauce over the potatoes, ensuring they are evenly covered. Sprinkle the remaining cheese on top.

  4. Bake and Serve: Place the dish under the grill or in the oven and cook until the top is golden and bubbling, about 10-15 minutes. Once ready, remove from the oven, let it cool slightly, and serve.

Video

See also  Roasted Eggplant Salad with Chickpeas and Yogurt

Keyword Cheesy, Potato