Ingredients:
- 3 large potatoes
- 1 white onion, chopped
- 1.6 pounds (750 grams) ground beef
- 1 teaspoon (15 ml) paprika
- 1 cup (100 grams) shredded mozzarella cheese
- 1 cup (250 ml) basic béchamel sauce
- Salt and pepper, to taste
- Fresh parsley, for garnish
For the Béchamel Sauce:
- 4 cups (1 liter) milk
- 5 tablespoons (75 grams) butter
- 4 tablespoons (48 grams) flour
- 2 teaspoons (10 ml) salt
- ½ teaspoon (3 ml) ground nutmeg
Instructions:
1. Prepare the Béchamel Sauce:
In a saucepan over medium-low heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 6 minutes until a golden roux forms. Gradually whisk in the heated milk, ensuring the mixture is smooth. Bring it to a boil, then reduce heat and simmer for 10 minutes, stirring frequently. Season with salt and nutmeg, then set aside.
2. Preheat the Oven:
Preheat your oven to 400°F (200°C).
3. Prepare the Meat Mixture:
In a large bowl, mix the ground beef with paprika, chopped parsley, and chopped onion. Season with salt and pepper to taste. Combine thoroughly.
4. Cook the Potatoes:
Peel and boil the potatoes for about 7 minutes, just until they start to soften. Drain and slice them into rounds.
5. Assemble the Dish:
In a pie dish, arrange the potato slices in a single layer, creating a border around the edge. Shape the ground beef mixture into meatballs, about the size of an ice cream scoop, and place them inside the dish. Use the remaining potato slices to divide the meatballs into separate sections.
6. Add the Béchamel and Cheese:
Pour the prepared béchamel sauce over the meatballs and potatoes, filling each section. Top with shredded mozzarella cheese.
7. Bake:
Bake for approximately 15 minutes, or until the cheese is melted and golden.
8. Serve:
Garnish with fresh parsley and serve hot.
