Directions
- Prepare the Béchamel Sauce:
In a medium saucepan, melt butter over medium-low heat. Add flour and stir until smooth. Cook until the mixture turns a light golden color, about 6–7 minutes. - Heat milk in a separate pan until nearly boiling. Gradually add the hot milk, one cup at a time, whisking constantly until smooth. Bring to a boil and cook for 10 minutes, stirring constantly. Season with salt and nutmeg. Set aside.
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Prepare the Meat:
In a large bowl, combine ground beef, chopped parsley, paprika, salt, and pepper. Mix until evenly combined. Form the mixture into meatballs about the size of an ice cream scoop (≈15 meatballs). - Prepare the Potatoes:
Peel and boil the potatoes for about 7 minutes until semi-soft. Slice into rounds. Arrange a layer flat on the bottom of a round glass baking dish and another layer along the sides to create a base and walls. - Assemble the Dish:
Place the meatballs on the potato base. Use remaining potato slices to create small compartments around each meatball. Pour béchamel sauce into each compartment, filling it nearly to the top. Sprinkle a thin layer of shredded mozzarella over the entire dish. - Bake:
Place the assembled dish in the preheated oven for 15 minutes, until the cheese is melted and lightly golden. - Serve:
Let cool for a few minutes before serving. Enjoy a cheesy, creamy French-style casserole that the whole family will love!
Recipe Details
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Servings: 4–6
- Difficulty: Easy
Variations & Substitutions
- Remplacez le boeuf haché par du poulet ou de la dinde pour une version plus légère.
- Ajoutez des légumes comme des poivrons ou des champignons pour plus de couleurs et de saveur.
- Remplacez la mozzarella par du gruyère ou du comté pour un goût plus franc et légèrement plus corsé.
Serving Suggestions
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