Imported from Instagram
Bolognese Potato Bake
A hearty potato bake layered with tender sliced potatoes, cream, bolognese sauce, and mozzarella, then finished with grated parmesan and parsley. It is similar to potato lasagna but skips the béchamel sauce.
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Ingredients
- 6 large potatoes (Peeled; source specifies 6–8 large potatoes. Slice no thicker than 1 cm.)
- 7 cup bolognese sauce (Source specifies 7–8 cups; the method refers to bolognese meat.)
- 2 cup mozzarella cheese
- 0.5 cup cream (Use a brush to spread a thin coating over the potatoes in each layer.)
- parmesan cheese (Grated, for topping.)
- parsley (Finely chopped, for topping.)
Steps
- 1
Boil the peeled potatoes until tender but not fully cooked, about 15 minutes. The source caption says “Bottle potatoes,” which is interpreted as a typographical error for “boil potatoes.”
- 2
Slice the partially cooked potatoes thinly, no thicker than 1 cm.
- 3
In an ovenproof dish, scatter a layer of potato slices over the bottom.
- 4
Brush a thin layer of cream over the potatoes so they are lightly coated.
- 5
Add a layer of bolognese sauce over the cream-coated potatoes.
- 6
Add a layer of mozzarella cheese.
- 7
Repeat the potato, cream, bolognese, and mozzarella layers twice more, finishing with a layer of cheese.
- 8
Top the bake with grated parmesan cheese.
- 9
Cover the dish and cook for 35 minutes, then uncover and cook for a further 15 minutes. The source does not specify an oven temperature.
- 10
Finish with finely chopped parsley and serve immediately.
Notes
The source does not specify an oven temperature or the exact quantity of parmesan and parsley. Serve immediately, as recommended by the author.
Nutrition per serving
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