Boil some potatoes and slice them. Arrange with meatballs and cheese and bake for a delicious French treat

Ingredients

3 large potatoes

1 white onion chopped

1.6 pounds (750 grams) ground beef

1 tablespoon (15 ml) paprika

1 cup (100 grams) grated mozzarella

1 cup (250 ml) basic béchamel sauce

Salt and pepper to taste

Chopped fresh parsley

For the béchamel sauce:

4 cups (1 liter) milk

5 tablespoons (75 grams) butter

4 tablespoons (48 grams) flour

2 teaspoons (10 ml) salt

1 ⁄2 teaspoon (3 ml) nutmeg

PREPARATION :

Prepare a basic béchamel sauce.

In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir to form a golden roux, stirring constantly for about 6 minutes.

Heat the milk until simmering, then whisk in the roux until brought to a boil and cook for 10 minutes, stirring constantly, adding salt and nutmeg at the end

Preheat the oven to 400°F (200°C).

In a large bowl, combine ground beef with 1 teaspoon (5 mL) chopped fresh parsley and paprika. Season with salt and pepper. Add the onion and combine well.

Peel and boil the potatoes whole, until slightly soft, about 7 Drain and slice.

Arrange the slices in a single layer on the bottom of a round baking dish, then form a vertical outline.

Form meatballs the size of an ice cream scoop and arrange in the dish

Use the remaining potato slices to separate the meatballs, forming small compartments.

Pour the béchamel sauce into each of these compartments until they are full, then garnish with grated mozzarella.

Bake for 15 minutes and enjoy.