ingredients :
- °3 large potatoes
- °1 white onion, chopped
- ° 1.6 pounds (750 grams) of ground beef
- °1 tablespoon (15 ml) paprika
- °1 cup (100 grams) shredded mozzarella cheese
- °1 cup (250 ml) basic bechamel sauce
- ° salt and pepper to taste
- ° Freshly chopped parsley
- + To prepare the bechamel sauce:
- °4 cups (1 liter) milk
- °5 tablespoons (75 grams) of butter
- °4 tablespoons (48 grams) of flour
- 2 tsp (10 ml) salt
- ° ½ teaspoon (3 ml) nutmeg
Methods :
Prepare the basic bechamel sauce.
In a saucepan, melt the butter over medium-low heat. Add the flour and stir to form a golden roux, stirring constantly, about 6 minutes.
Heat the milk to a boil, then whisk in the roux mixture until smooth. Bring to a boil and cook for 10 minutes, stirring constantly, adding salt and nutmeg at the end.
Preheat oven 400°F (200°C).
In a large bowl, mix the ground beef with 1 teaspoon (5 mL) of the chopped parsley and the paprika. Season with salt and pepper. Add onions and mix well.
Peel the potatoes and boil them whole, until slightly softened, 7 minutes. Drain and cut into slices.
Arrange the slices in a single layer in the bottom of a round baking dish, forming a vertical strip.
Form meatballs the size of an ice cream scoop and arrange them on the plate.
Use the remaining potato slices to separate the meatballs into small portions.
Pour the béchamel sauce into each of these compartments until they are full, then top with the shredded mozzarella cheese.
Bake for 15 minutes and enjoy!