Ingredients:
For the Plate:
- 3 peeled and boiled potatoes
- 1 white onion
- 1 package of minced meat
- 1 teaspoon of chopped parsley
- A pinch of paprika
- 1 bag of shredded mozzarella cheese
- Bechamel sauce
- Salt
- Pepper
For the Bechamel Sauce:
- 5 tablespoons of butter
- 4 tablespoons of all-purpose flour
- 4 cups of milk
- 2 teaspoons of salt
- 1/2 teaspoon of nutmeg
Instructions:
Preparing the Bechamel Sauce:
- In a medium saucepan, melt the butter over medium-low heat.
- Add the flour and stir to create a smooth mixture. Cook until it turns light golden, about 6-7 minutes.
- Meanwhile, heat the milk in a separate saucepan until almost boiling.
- Gradually add 1 cup of the hot milk to the butter-flour mixture, whisking continuously until smooth.
- Once all the milk is incorporated, bring the mixture to a boil and cook for about 10 minutes, stirring constantly.
- Season the sauce with salt and nutmeg. Set the prepared Bechamel sauce aside.
Assembling the Dish:
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the minced meat with chopped parsley, paprika, a little salt, and pepper until well combined.
- Peel and boil three potatoes until almost soft, about 7 minutes. Slice them and arrange them flat on the bottom of a round glass baking dish. Create another layer around the sides of the dish as well.
- Roll the meat mixture into meatballs, about the size of an ice cream scoop. You should have around 15 meatballs.
- Arrange the meatballs on the potato slices in the baking dish.
- Use the remaining potato slices to create walls between the meatballs, separating them into individual sections.
- Pour the prepared Bechamel sauce into each section, filling them relatively full.
- Top the entire dish with a thin layer of grated mozzarella cheese.
- Place the baking dish in the preheated oven and bake for 15 minutes until the cheese is melted and bubbly.
- Once done, remove from the oven and let it cool slightly before serving.
Enjoy your delicious and cheesy French-style casserole!