Ingredients:
3 peeled parboiled Russet potatoes
1 diced white onion
1 pinch dried paprika
1 pinch dried parsley
2 cups shredded mozzarella
1½ pounds ground beef
Salt and black pepper to taste
For the Bechamel Sauce:
5 tablespoons butter
4 cups milk
4 tablespoons all-purpose flour
2 teaspoons salt
½ teaspoon nutmeg
Instructions:
Making the Bechamel Sauce:
Melt butter in a skillet, stir in flour, and cook until golden.
Heat milk in a pan until near boiling.
Gradually add milk to the flour mixture, whisking until smooth after each addition.
Bring to a boil, then simmer for 10 minutes, stirring constantly.
Season with salt, black pepper, and nutmeg.
Preparation:
Preheat the oven to 400°F.
Meatballs:
Mix ground beef, onion, parsley, nutmeg, salt, and pepper in a bowl.
Shape into meatballs.
Assembly:
Line a round casserole dish with potato slices, also lining the sides.
Arrange meatballs on top, placing potato slices between them.
Pour the prepared bechamel sauce over the meatballs.
Sprinkle shredded mozzarella on top.
Baking:
Bake for 15 minutes or until golden brown.