Layer Potatoes and meatballs


°3 large potatoes

°1 chopped white onion

° 1.6 pounds (750 grams) of beef

°1 c. (15 ml) paprika

°1 cup (100 grams) of grated mozzarella cheese

°1 cup (250 ml) basic bechamel sauce

°Salt and pepper to taste

° fresh parsley

°Prepare the bechamel sauce:

°4 cups (1 liter) of milk

°5 c. (75g) butter

°4 tablespoons (48 grams) of flour

°2 teaspoons (10 ml) of salt

°½ teaspoon (3 ml) nutmeg


Preparation  basic bechamel sauce.

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

Heat  milk to a boil, then stir in the roux mixture until smooth. Bring to a boil and cook for 10 minutes, stirring constantly, adding salt and nutmeg at the end.

Preheat  oven 400°F (200°C).

In a large bowl, combine the ground beef with 1 tbsp. (5 ml) chopped parsley and paprika. Season with salt and pepper. Add the onions and mix 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 pan, forming a vertical outline.

Form meatballs the size of a scoop of ice cream 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 grated mozzarella.

Cook 15 minutes