Ingredients:
For the Dish:
- 3 potatoes, peeled and boiled
- 1 white onion, chopped
- 1 package of ground beef (about 1 lb or 500g)
- 1 teaspoon of chopped parsley
- 1 pinch of paprika
- 1 large bag of shredded mozzarella (about 2 cups)
- Béchamel sauce (recipe below)
- Salt and pepper to taste
For the Béchamel Sauce:
- 5 tablespoons of butter
- 4 tablespoons of all-purpose flour
- 4 cups of milk
- 2 teaspoons of salt
- 1/2 teaspoon of nutmeg
Instructions:
1. Prepare the Béchamel Sauce:
- In a medium saucepan, melt the butter over medium-low heat.
- Add the flour and stir continuously until the mixture is smooth and turns a light golden color, about 6-7 minutes.
- Meanwhile, heat the milk in a separate pan until almost boiling.
- Gradually add the hot milk to the butter-flour mixture, one cup at a time, whisking constantly to avoid lumps.
- Once all the milk is added, bring the sauce to a boil and cook for 10 minutes, stirring constantly.
- Season with salt and nutmeg. Set aside.
2. Prepare the Meatballs:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground beef, chopped parsley, paprika, salt, and pepper.
- Mix until all ingredients are evenly combined.
- Form the beef mixture into 15 ice-cream scoop-sized meatballs. Set aside.
3. Prepare the Potatoes:
- Peel and boil the potatoes until semi-soft, about 7 minutes. Drain and let cool slightly.
- Slice the potatoes into rounds.
- Arrange a layer of potato slices flat on the bottom of a round glass baking dish.
- Arrange additional potato slices vertically around the sides of the dish to create a border.
4. Assemble the Dish:
- Place the meatballs on top of the bottom layer of potatoes, evenly spaced.
- Use the remaining potato slices to create walls between the meatballs, forming individual “compartments” for each meatball.
- Pour the prepared béchamel sauce into each compartment, filling them to the top.
- Sprinkle a thin layer of shredded mozzarella over the entire dish.
5. Bake:
- Place the assembled dish in the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly.
FAQs
1. Can I use a different type of cheese?
- Yes, you can substitute mozzarella with other cheeses like cheddar, gruyere, or Swiss for a different flavor profile.
2. How do I store leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
3. Can I make this dish ahead of time?
- Yes, you can assemble the dish ahead of time and refrigerate it until you’re ready to bake. Just be sure to bake it within 24 hours for the best results.
4. Can I freeze this casserole?
- While it’s possible to freeze, the texture of the béchamel sauce might change slightly after thawing. If freezing, wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
5. Can I add vegetables to the dish?
- Absolutely! You can add vegetables like mushrooms, bell peppers, or carrots to the meatball mixture or layer them with the potatoes for extra flavor.
6. Can I make the béchamel sauce gluten-free?
- Yes, you can replace the all-purpose flour with a gluten-free flour blend or cornstarch to make the béchamel sauce gluten-free.
7. What type of ground meat can I use?
- You can use any ground meat like turkey, chicken, or pork if you prefer a lighter or different flavor.
8. Can I use pre-made béchamel sauce?
- Yes, you can use store-bought béchamel sauce to save time, though homemade adds a fresher flavor.
9. How do I prevent the potatoes from becoming mushy?
- Boil the potatoes until they are just tender and not fully soft, as they will continue to cook in the oven.
10. What can I serve with this dish?
- This casserole pairs well with a light green salad or roasted vegetables to balance out the richness.