*ingredients:
°3 large potatoes
°1 chopped white onion
°1.6 pound ground beef
°1 tsp paprika
°1 c mozzarella cheese
°1 c basic bechamel sauce
°Salt / pepper to taste
°Fresh parsley
+To preparing bechamel sauce:
°4 c milk
°5 tsp butter
°4 tablespoons (48 grams) flour
°2 teaspoons (10 ml) salt
°½ teaspoon (3 ml) nutmeg
+To equip:
°Preparing basic bechamel sauce.
In saucepan, melting butter on heat. Add the flour and stir to form a golden roux, stirring constantly, for 6 minutes.
Heat the milk to a boil, then whisk in the roux mixture until smooth.Bring to boilling & cook for 11 min, stir constantly, adding salt also nutmeg at end.
Preheat the oven to 400°F (200°C).In bowl, mix ground beef with 1 tsp (5 ml) of chop parsley / paprika. Seasoning with salt and pepper. Adding onions & blend well.
Peel and boil potatoes, until slightly softened, about 7 minutes. Drain and cut into slices.
Arrange the slices in a single layer in the bottom of a pie plate, forming a vertical outline.
Form meatballs the size of an ice cream scoop and arrange them on the plate.
Use the remaining potato slices to separate the meatballs and form small portions.
Pour the béchamel sauce into each of these compartments until they are full, then top with the grated mozzarella cheese.
Baking for 16 min &; Enjoy !
