Imagine a hearty, mouth-watering lasagna that combines the rustic charm of potatoes with rich, savory beef and a silky béchamel sauce. This French-style potato lasagna is a delightful twist on the classic Italian favorite, offering a unique and comforting meal that will warm both body and soul.
Ingredients
For the Lasagna
- 1.2 kg firm-fleshed potatoes (such as Charlotte or Belle de Fontenay)
- 500 g ground beef
- 1 yellow onion
- 2 garlic cloves
- 60 g unsalted butter
- 60 g all-purpose flour
- 700 ml whole milk
- 200 g shredded mozzarella
- 100 g grated Parmesan
- 2 tablespoons olive oil
- 1 pinch of nutmeg
- Salt and freshly ground black pepper
- Fresh flat-leaf parsley for garnish
Preparation Steps
1. Prepare the Potatoes
Using a mandoline or a sharp knife, carefully slice the potatoes into thin 3 mm rounds. Important tip: Do not wash the potatoes to preserve the natural starch that will help bind the layers together.
2. Cook the Beef
- Heat olive oil in a large skillet
- Finely chop the onion and mince the garlic
- Sauté onion and garlic for 3 minutes
- Add ground beef
- Season with salt and pepper
- Cook on medium heat for 8-10 minutes until all liquid evaporates
3. Make the Béchamel Sauce
- Melt butter in a saucepan
- Add flour and whisk for 1 minute
- Gradually pour in milk, whisking constantly to prevent lumps
- Simmer for 5 minutes until sauce thickens
- Season with salt, pepper, and a pinch of nutmeg
4. Assemble the Lasagna
- Preheat oven to 180°C (350°F)
- Butter a glass baking dish
- Layer as follows:
- Thin layer of béchamel
- Potato slices
- Beef mixture
- Béchamel
- Mozzarella
- Repeat layers until ingredients are used
- Top with béchamel and Parmesan
5. Bake
- Cover with aluminum foil
- Bake for 35 minutes
- Remove foil
- Bake additional 15 minutes until golden and crispy
6. Serve
- Let rest for 5 minutes
- Sprinkle with chopped fresh parsley
- Serve hot
Nutritional Information
Per Serving (Approximate)
- Calories: 450-500
- Protein: 25g
- Carbohydrates: 30g
- Fat: 28g
- Fiber: 3g
Cooking Times
- Preparation: 25 minutes
- Cooking: 50 minutes
- Total Time: 75 minutes
- Servings: 6
Expert Cooking Tips
- Choose waxy potatoes for best texture
- Add a touch of crème fraîche to béchamel for extra richness
- Mix mozzarella with emmental for a more complex cheese flavor
- Use a mandoline for uniform potato slices
Variations and Substitutions
- Vegetarian Option: Replace beef with mushrooms or lentils
- Gluten-Free: Use gluten-free flour for béchamel
- Lighter Version: Use low-fat milk and reduce cheese quantity
- Spicy Twist: Add chili flakes or paprika to beef mixture
Frequently Asked Questions
Q1: Can I prepare this lasagna in advance? Yes, you can assemble the lasagna and refrigerate for up to 24 hours before baking. Add 10-15 minutes to cooking time if baking from cold.
Q2: How do I prevent the potatoes from becoming soggy? Use firm potatoes and avoid washing them to maintain their starch. Slice thinly and evenly for consistent cooking.
Q3: Can I freeze this lasagna? Absolutely! Cool completely, wrap tightly, and freeze for up to 3 months. Thaw in refrigerator overnight before reheating.
Q4: What side dishes pair well with this lasagna? A light green salad, roasted vegetables, or a crisp white wine complement this dish perfectly.
Q5: How can I make the top extra crispy? Broil for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
Storage and Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 3 days
- Reheat: Cover with foil and warm in oven at 160°C (320°F) for 15-20 minutes
- Freeze: Can be frozen for up to 3 months
Bon appétit! This potato and beef lasagna is sure to become a family favorite, blending French culinary techniques with comforting, hearty ingredients.