Potato Casserole with Béchamel
Ingredients
Spice mix
- 1 teaspoon mixed spices
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cardamom
- 1/2 teaspoon black pepper
- 1 teaspoon crushed chili
Potato mixture
- 3 large potatoes
- 1/4 cup yogurt
- 1/4 cup chopped parsley
- 1 teaspoon salt
Chicken mixture
- 2 tablespoons olive oil
- 1 chicken fillet, cut into pieces
- 1 medium onion, finely chopped
- 1/4 cup chopped parsley
- 1/2 teaspoon salt
Sauce mixture
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, crushed
- 3 large tomatoes, peeled and finely chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
Béchamel sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cheese mixture
- 1 cup grated mozzarella cheese
- 1/4 cup grated cheddar cheese
Preparation
Preheat the oven to 170°C and prepare a medium baking dish.
For the spice mix, in a bowl, combine all the spices, mix well, and set aside.
For the potato mixture, in a large pot, place the potatoes, add one tablespoon of salt, cover with water, and boil over medium heat until tender.
Mash the potatoes with a fork or a masher until smooth, then add the yogurt, salt, and parsley, and mix until well combined.
For the chicken mixture, in a skillet, heat the olive oil, add the chicken, and cook until done, then add one teaspoon of the spice mix, salt, and parsley, and set aside.
For the sauce mixture, in a skillet, heat the olive oil, add the onion and garlic, and cook until softened, then add the tomatoes, tomato paste, one teaspoon of the spice mix, and salt, and cook for a few minutes until thickened.
Spread the sauce evenly in the bottom of the baking dish.
Take portions of the potato mixture, shape each into a disc, stuff with the chicken mixture, roll into balls, and place them on top of the sauce in the dish.
For the béchamel sauce, in a saucepan, melt the butter, add the flour, and cook for a short time until slightly browned, then add the milk, salt, and pepper, and stir gently until thickened and smooth, then spread it over the potato balls.
Sprinkle the cheese mixture over the béchamel sauce.
Place the dish in the oven and bake for about 30 minutes until golden and appealing, then serve hot.
