3 large potatoes
1 chopped white onion
1.6 pounds (750 grams) ground beef
1 tablespoon (15 ml) paprika
1 cup (100 grams) shredded mozzarella
1 cup (250 ml) basic béchamel sauce
Salt and pepper to taste
Chopped fresh parsley
For the béchamel 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
Prepare a basic béchamel sauce.
In a medium saucepan, melt the butter over medium-low heat. Add flour and stir to form a golden roux, stirring constantly for about 6 minutes.
Heat milk until simmering, then whisk into roux until smooth. Bring to a boil and cook for 10 minutes, stirring constantly, adding salt and nutmeg at the end.
Preheat oven to 400°F (200°C).
In a large bowl, combine ground beef with 1 teaspoon (5 mL) chopped fresh parsley and paprika. Season with salt and pepper. Add onion and combine well.
Peel and boil the potatoes whole, until they are a little soft, about 7 minutes. Drain and slice.
Arrange the slices in a single layer on the bottom of a round baking dish, then form a vertical outline.
Form meatballs the size of ice cream scoops and arrange in dish.
Use the remaining potato slices to separate the meatballs, forming small compartments.
Pour the béchamel sauce into each of these compartments until they are full, then top with shredded mozzarella.
Bake for 15 minutes and enjoy.