Layered Potato and Meatball Casserole

Ingredients:

• 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

Instructions:

1. Begin by preparing the béchamel sauce. In a medium saucepan over medium-low heat, melt the butter. Add the flour and stir until smooth, cooking until it turns a light golden color, about six to seven minutes.
2. Meanwhile, heat the milk in a separate pan until almost boiling. Gradually add the hot milk, one cup at a time, to the butter-flour mixture, whisking constantly until smooth. Bring the mixture to a boil and cook for 10 minutes, stirring constantly. Season with salt and nutmeg, then set aside.
3. Preheat the oven to 400 degrees Fahrenheit.
4. In a large bowl, combine the ground beef, chopped parsley, paprika, salt, and pepper. Mix until evenly combined.
5. Peel and boil the potatoes until semi-soft, about seven minutes. Remove from heat, slice them, and arrange them in the bottom and around the sides of a round glass baking dish, forming a layer.
6. Form the meat mixture into ice cream scoop-sized meatballs, making about 15 in total. Arrange them on top of the potato slices.
7. Use the remaining potato slices to create walls between the meatballs, forming individual compartments. Pour the béchamel sauce into each compartment until relatively full, then top with a thin layer of shredded mozzarella.
8. Bake in the preheated oven for 15 minutes, until the cheese is melted and bubbly.
9. Once done, serve this deliciously cheesy and creamy French casserole-style dish to delight the whole family!