Layer Potatoes and Meatballs

INGREDIENTS

• three potatoes, peeled and boiled
• 1 white onion
• 1 package deal of floor red meat
• 1 teaspoon of chopped parsley
• 1 pinch of paprika
• 1 massive bag of shredded mozzarella
• Bechamel sauce:
• 5 tablespoons of butter
• 4 tablespoons of all-purpose flour
• 4 cups of milk
• 2 teaspoons of salt
• 1/2 teaspoon of nutmeg
• Salt and pepper to style

PREPARATIONS

Start through getting ready the creamy Bechamel sauce. Melt butter in a saucepan over medium-low heat, add flour, and stir till clean and golden. Gradually whisk in warm milk till smooth. Bring to a boil, stirring constantly, and season with salt and nutmeg. Set aside.
Preheat your oven to 400°F (200°C).
In a giant bowl, combine floor red meat with chopped parsley, paprika, salt, and pepper.
Peel and boil potatoes till semi-soft, then slice them.
Arrange potato slices in a spherical glass baking dish to structure a backside layer and line the aspects as well.
Form meat combination into meatballs and area them on the potato slices.
Use final potato slices to create partitions between the meatballs.
Pour Bechamel sauce into every “compartment” and pinnacle with shredded mozzarella.
Bake in the preheated oven for 15 minutes till golden and bubbly.
Serve warm and experience your tacky and creamy French casserole-style dish!

Enjoy.

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