Potatoes with Béchamel and Minced Meat

Instructions

1. Prepare Potatoes: Slice 1 kg of potatoes into thick slices, then cut each slice into finger-length cubes.
2. Season Potatoes: Season the potatoes with 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder. Mix well.
3. Cook Potatoes: Spray the potatoes with olive oil and cook in an air fryer until golden.
4. Prepare Minced Meat Filling: In a hot pan, add 1 tablespoon of oil and 3 tablespoons of butter. Add 500 grams of minced meat and brown on high heat.
5. Add Vegetables: Add 1 chopped onion, 2 minced garlic cloves, and 1 green pepper (and hot peppers if desired). Sauté for 2 minutes.
6. Season Filling: Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon seven spices. Mix well.
7. Add Tomato: Stir in 1 grated tomato and cook for 5 minutes on medium heat, then turn off the heat.
8. Make Béchamel Sauce: In a saucepan, melt 3 tablespoons of butter with 1 tablespoon of oil. Add 1/2 cup of flour and stir until toasted.
9. Add Milk: Gradually add 1 liter of milk, stirring continuously until the béchamel thickens. Add optional cream cheese, cream, 1 teaspoon salt, 1/4 teaspoon white pepper, and 1 broth cube.
10. Layer the Dish: In a baking tray, layer the béchamel, followed by the seasoned potatoes, minced meat, and top with remaining béchamel.
11. Bake: Bake in a preheated oven at 180 degrees Celsius for 20 minutes.
12. Add Toppings: After baking, add mozzarella cheese on top and optionally sprinkle with thyme. Grill for a few minutes until golden.
13. Serve: Cut and serve the dish creamy and delicious.