Comfort Recipe for Autumn: Meatball and Potato Gratin

Here is a perfect dish for autumn evenings. Rich, hearty, comforting. It combines what we love; meat, potatoes, cheese, and béchamel for a warm dinner.

Absolutely worth trying!

Ingredients:

1 pack of 750 g ground beef

3 potatoes, peeled and boiled

1 large bag of shredded mozzarella

1 white onion

1 teaspoon chopped parsley

1 pinch of paprika

For the béchamel sauce

Béchamel sauce:

5 tablespoons butter

4 tablespoons all-purpose flour

4 cups (1 liter) of milk

2 teaspoons salt

1/2 teaspoon nutmeg

salt and pepper

Preparation:

1. Peel the 3 potatoes and boil them for 7 minutes.

2. Slice the potatoes and place them at the bottom of a round ovenproof dish. Stand other slices upright and set aside.

3. In a bowl, combine the ground beef, 1 minced white onion, 1 teaspoon parsley, and 1 pinch of paprika. Season with salt and pepper to taste.

4. Mix everything, form large meatballs, and place them on the potato slices.

5. Insert more potato slices between the meatballs.

6. In a saucepan, melt 5 tablespoons butter.

7. Add 5 tablespoons flour and cook for 6 to 7 minutes while stirring.

8. In another saucepan, bring the milk to a boil and then gradually pour it into the butter and flour mixture.

9. Bring to a boil and cook for 10 minutes, stirring constantly.

10. Season with 2 teaspoons of salt and ½ teaspoon of nutmeg.

11. Pour the sauce over the meatballs and top with a thin layer of shredded mozzarella.

12. Bake in a preheated oven at 400°F (200°C) for 15 minutes

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