Boil the potatoes and slice them

Boil the potatoes and slice them

Boil the potatoes and slice them

*Ingredients:

° 3 large potatoes

° 1 chopped white onion

° 1.6 pounds (750 grams) Minced meat

° 1 tablespoon (15 ml) paprika

° 1 cup (100 grams) grated mozzarella cheese

° 1 cup (250 ml) simple béchamel sauce

° Salt and pepper to taste

° Freshly chopped parsley

+ To prepare the bechamel sauce:

° 4 cups (1 liter) milk

° 5 tablespoons (75 grams) butter

° 4 tablespoons (48 grams) flour

2 teaspoons (10 ml) salt

° ½ teaspoon (3 ml) nutmeg

*Method:

*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 cheese
° 1 cup (250 ml) simple béchamel sauce
° Salt and pepper to taste
° Freshly chopped parsley
+ To prepare the bechamel sauce:
° 4 cups (1 liter) Milk
° 5 tablespoons (75 grams) Butter
° 4 tablespoons (48 grams) Flour
2 teaspoons (10 ml) Salt
° ½ teaspoon (3 ml) Nutmeg
*Methods :

Prepare the base -Bechamel sauce.
In a saucepan, melt butter over medium-low heat. Add the flour and stir constantly until a golden roux forms, about 6 minutes.Heat the milk to a boil and then stir in the roux until smooth. Bring to a boil and cook, stirring constantly, for 10 minutes, finally adding salt and nutmeg.
Preheat oven to 400°F (200°C).
In a large bowl, mix the ground beef with 1 teaspoon (5 ml) chopped parsley and paprika. Season with salt and pepper.Add the onions and mix well.
Peel the potatoes and cook whole for 7 minutes until slightly soft. Drain and cut into slices.
Arrange the slices in a single layer in the bottom of a round baking dish, creating a vertical strip. Form
meatballs the size of an ice cream scoop and place on the plate.Using the remaining potato slices, divide the meatballs into small portions.
Pour the bechamel sauce into each of these compartments until they are full and then cover with the grated mozzarella cheese.
Bake for 15 minutes and enjoy!