•INGREDIENTS:
3 peeled parboiled Russet potatoes
1 diced white onion
1 pinch dried paprika
1 pinch dried parsley
2 cups shredded mozzarella
1½ pounds ground beef
Salt and black pepper to taste
For the Bechamel Sauce:
5 tablespoons butter
4 cups milk
4 tablespoons all-purpose flour
2 teaspoons salt
½ teaspoon nutmeg
•INSTRUCTIONS:
First, make the bechamel sauce.
Melt the butter in a skillet, then stir in the flour.
Whisk and cook for about 6 minutes or until golden.
Heat the milk in a pan until it’s close to a boil but not quite.
Add a cup of milk at a time to the flour mixture, whisking until smooth between each addition.
Bring the mixture to a boil, turn down the heat a bit and cook for 10 minutes, stirring all the time.
Season with salt and black pepper and add nutmeg.
Preheat the oven to 400°F.
Mix the beef, onion, parsley, nutmeg, salt, and pepper in a bowl.
Shape it into meatballs.
Line a round casserole dish with potato slices and also up the sides.
Arrange the meatballs on top.
Put some potato slices between each one.
Pour the bechamel sauce on top.
Sprinkle over the cheese and bake for 15 minutes or until golden.
