Potato Brulee

Ingredients

• – 400gr potatoes
• – 1 small size bombay, cut into small pieces/chopped
• – 2 garlic, finely chopped
• – 100gr ground chicken / chicken breast fillet in a fine chopper
• – 1 tbsp margarine
• – 150gr bolognese sauce (lafonte)
• – salt, sugar, powdered broth, pepper to taste (check taste)
• – 50 ml liquid milk

Bechamel sauce

• – 2 tbsp margarine
• – 1 clove of garlic, chopped
• – 2 tbsp wheat flour
• – 350ml liquid milk
• – 50gr cheese spread (prochiz)
• - salt, broth powder, pepper powder to taste
• - heat margarine, saute garlic, add flour, stir quickly
• - pour in the liquid milk little by little while continuing to stir
• - add the cheese
• - add salt, broth powder, pepper to taste
• - stir until thickened
• - pour over the potatoes
• - top with melted cheese + parsley
• – Bake at 150° for 15 minutes / until the top is browned
• - ready to be served

Toppings

• Melt Cheese+parsley

How to make Potato Bolognese

• – Peel the skin of the potatoes, wash, cut into small pieces, fry half cooked, remove and set aside
• - heat margarine, saute garlic and onions until fragrant
• - add ground chicken, stir-fry until it changes color
• - add the bolognese sauce, mix well
• - add liquid milk, add salt, powdered broth, sugar, pepper, to taste, mix well and check the taste
• - Add french fries
• - mix well, pour in a jar or anti-heat container

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