Ingredients
°3 large potatoes
°1 chopped white onion
°1.6 pouns (750 grams) beef
°1 tsp (15 ml) paprika
°1 cup (100 grams) shredded mozzarella cheese
°1 c (250 ml) basic bechamel sauce
°Salt & pepper to taste
° fresh parsley
°To prepare the bechamel sauce:
°4 cups (1 liter) milk
°5 tsp (75 g) butter
°4 tablespoons (48 grams) flour
°2 teaspoons (10 ml) salt
°½ teaspoon (3 ml) nutmeg
Preparation
Preparing basic bechamel sauce.
In saucepan, melting butter on medium-low heat. Add the flour and stir to form a golden roux, stirring constantly, for 6 minutes.
Heat the milk to a boil, then whisk in the roux mixture until smooth. Bring to boil & cooking for 10 min, stir constantly, adding salt also nutmeg at end.
Preheat the oven to 400°F (200°C).
In a large bowl, combine ground beef with 1 teaspoon (5 ml) of chopped parsley and paprika. Season with salt and pepper. Add onions and mix well.
Peel and boil potatoes, until slightly softened, about 7 minutes. Drain and cut into slices.
Arrange the slices in a single layer in the bottom of a pie plate, forming a vertical outline.
Form meatballs the size of an ice cream scoop and arrange them on the plate.
Use the remaining potato slices to separate the meatballs and form small portions.
Pour béchamel sauce into each of these compartments until full, then top with shredded mozzarella.
Baking for 15 minutes
Enjoy !