3 large potatoes
1 white onion, chopped
1.6 pounds (750 grams) of ground beef
1 tablespoon (15 ml) paprika
1 cup (100 grams) grated mozzarella cheese
1 cup (250 ml) basic béchamel sauce
Salt and pepper to taste
Chopped fresh parsley
For the bechamel sauce :
4 cups (1 liter) of milk
5 tablespoons (75 grams) of butter
4 tablespoons (48 grams) flour
2 teaspoons (10 ml) of salt
1/2 teaspoon (3 ml) of nutmeg
Prepare the bechamel sauce
In a medium saucepan, melt butter over medium-low heat. Add flour and stir to form a blond roux, stirring constantly, for about 6 minutes.
Heat the milk until it simmers, then gradually stir into the roux, whisking until smooth. Bring to the boil and cook for 10 minutes, stirring constantly and adding salt and nutmeg at the end.
Preheat oven to 400°F (200°C).
In a large bowl, mix ground beef with a teaspoon (5 ml) of chopped fresh parsley and paprika. Season with salt and pepper. Add onion and combine well.
Peel and boil the whole potatoes until slightly softened about 7 minutes. Drain and slice them.
Arrange the slices in a layer at the bottom of a round baking dish and form a vertical contour.
Form meatballs about the size of an ice cream ball and place them in the dish.
Use the remaining potato slices to separate the meatballs into small compartments.
Pour the bechamel sauce into each of these compartments until they are full, then cover with grated mozzarella cheese.
Bake in the oven for 15 minutes and enjoy.