BEST AND FLAVORFUL FRENCH TREAT
INGREDIENTS:
THE DISH :
3 potatoes, peeled and boiled
1 white onion
1 package of ground beef
1 teaspoon of chopped parsley
1 pinch of paprika
1 large bag of shredded mozzarella
bechamel sauce
salt
pepper
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
DIRECTIONS:
Before anything else, weâre going to make a basic bĂ©chamel sauce for use later in the recipe! First, get a medium saucepan and melt your butter over medium-low heat. Add in flour and stir it all up until it gets smooth. Keep cooking your mixture until it all turns a light golden color, for about six or seven minutes.
- In the meantime, heat your milk in a separate pan until itâs almost at a boil. Once itâs hot enough, gradually add your hot milk one cup at a time to the butter, continually whisking the entire time until itâs smooth. Once all the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it constantly. Season it at the end with salt and nutmeg and youâre good to go!
- Now that your sauce is ready, preheat your oven to 400 degrees. Next, get a big bowl and throw in your package of beef along with your chopped parsley and paprika. Add a little bit of salt and pepper as well. Once all the ingredients are together, mix together all the ingredients until theyâre evenly combined.
- Next, peel three potatoes and boil them until theyâre semi-soft, around seven minutes. Once theyâre ready, take them out and chop them into slices, arranging them around the bottom of a round glass baking dish. Lay one layer flat on the bottom and arrange another layer around the sides as well.
- After that, get your meat mixture and work it into ice cream scoop-sized meatballsâthe entire thing should form about 15 meatballs. Next, arrange them on your slices of potato that you laid out earlier.
- Once youâve got your meatballs placed together, use your remaining slices of potato to put walls between the meatballs so each one has its own compartment. Pour your bĂ©chamel sauce into each one of the âcompartmentsâ until itâs relatively full and top the entire thing with a thin layer of shredded mozzarella âŠ