Layer Potatoes and Meatballs
A delightful French casserole combining layers of tender potatoes, savory meatballs, and a rich béchamel sauce topped with mozzarella.
Ingredients
For the Dish
- 3 pieces potatoes, peeled and boiled
- 1 piece white onion
- 1 package ground beef
- 1 teaspoon chopped parsley
- 1 pinch paprika
- 1 large bag shredded mozzarella
- Bechamel sauce
- Salt
- Pepper
For the Bechamel Sauce
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- 1/2 teaspoon nutmeg
Instructions
Preparing the Bechamel Sauce
- In a medium saucepan, melt 5 tablespoons of butter over medium-low heat.
- Add 4 tablespoons of all-purpose flour to the melted butter and stir until the mixture becomes smooth and light golden in color, about 6 to 7 minutes.
- In a separate pan, heat 4 cups of milk until it’s almost at a boil.
- Gradually add the hot milk to the butter-flour mixture, one cup at a time, while continuously whisking until smooth.
- Bring the mixture to a boil and cook for 10 minutes, stirring constantly.
- Season the sauce with 2 teaspoons of salt and 1/2 teaspoon of nutmeg. Your béchamel sauce is now ready!
Preparing the Dish
- Preheat your oven to 400 degrees.
- In a large bowl, combine the ground beef, chopped parsley, paprika, and a bit of salt and pepper. Mix until evenly combined.
- Peel three potatoes and boil them until semi-soft, about 7 minutes.
- Remove the potatoes from boiling water and slice them into rounds.
- Arrange one layer of potato slices flat on the bottom of a round glass baking dish and another layer around the sides.
- Form the meat mixture into meatballs, approximately the size of an ice cream scoop, yielding about 15 meatballs.
- Place the meatballs on top of the arranged potato slices.
- Use remaining potato slices to create 'compartments' between the meatballs.
- Pour the prepared béchamel sauce into each 'compartment' until relatively full.
- Top the dish with a thin layer of shredded mozzarella.
- Place the baking dish in the preheated oven and bake for 15 minutes.
Notes
This dish pairs wonderfully with a fresh green salad or steamed vegetables for a balanced meal. You can prepare the béchamel sauce in advance and store it in the refrigerator. Leftovers can be frozen for later enjoyment.