Stuffed Potato Ball Casserole
8394
Stuffed Potato Ball Casserole
Published on December 30, 2020
8.4M followers
Cook Time: 130 minutes
Serving Size: 6 servings
ingredients:
For the Stuffed Potato Ball Casserole:
- •6 large potatoes
- •1 cup vegetable oil
- •3 ½ tablespoons butter
- •2 tablespoons olive oil
- •2 onions, peeled and finely diced
- •1 carrot, peeled and finely diced
- •1-pound ground lamb or ground beef, lean
- •1 bay leaf
- •1 cup beef stock
- •1 teaspoon Worcestershire sauce
- •1 tablespoon tomato purée
For the Toppings:
- •2 cups bechamel sauce
- •3 ½ ounces cheddar and mozzarella cheese mix
instructions:
For the Stuffed Potato Ball Casserole:
- •Make the potatoes: First, peel and finely slice the potatoes lengthways into long, thin slices. It may help to use a mandoline to make sure all the potato slices are the same thickness.
- •In a large frying pan, heat the vegetable oil until it reaches 250 degrees.
- •Then, cook the potato slices, in batches, until cooked through. Remove, and drain on a paper towel.
- •Make the meat filling: In a saucepan over medium heat, add the butter and olive oil.
- •Next, add the onion, carrot, and bay leaf, cook until they have softened.
- •Add the ground lamb or beef, and sauté until browned.
- •Season with salt and pepper, and then pour in the beef stock, Worcestershire sauce, and tomato purée.
- •Season and bring to the boil, then reduce the heat. Leave to simmer for 20 to 30 minutes, stirring occasionally.
- •Once cooked, the finished meat mixture shouldn’t be wet at all. If it’s still a bit liquidy after 30 minutes, turn up the heat, and allow to come to a boil for a few minutes.
- •Remove from heat, and set aside to cool.
- •To assemble: Add a piece of Saran wrap over a small bowl and place potato slices in a circle, overlapping them in a fan shape. Make sure there are no holes.
- •Add a small spoonful of the meat filling in the center of the potato circle, and then begin to bring the potato slices up around the filling.
- •Pull the Saran wrap up and around the potato to seal, and then place the stuffed potato bomb on a plate. Repeat this step until all the filling is used. Place the potato bombs in the fridge for at least 30 minutes.
- •Preheat the oven to 350 degrees.
- •When ready to cook, unwrap the bombs from the Saran wrap.
- •In a baking dish, place the potato bombs, and ensure they fit tightly together.
For the Toppings:
- •Pour the bechamel sauce on top, and sprinkle the cheese.
- •Place in the oven, and bake for 20 minutes until the cheese is golden and bubbling.
- •Serve straight away, and enjoy.