Potato & Meatball Bake with Béchamel

🛒 Ingredients

Main Dish

• 3 large potatoes
• 1 white onion, chopped
• 1.6 lb (750 g) ground beef
• 1 teaspoon (15 ml) paprika
• 1 cup (100 g) shredded mozzarella cheese
• 1 cup (250 ml) basic béchamel sauce
• Salt and pepper, to taste
• Fresh parsley, for garnish

Béchamel Sauce

• 4 cups (1 liter) milk
• 5 tablespoons (75 g) butter
• 4 tablespoons (48 g) flour
• 2 teaspoons (10 ml) salt
• ½ teaspoon (3 ml) ground nutmeg

👩‍🍳 Instructions

1. Make the Béchamel Sauce

1. Melt the butter in a saucepan over medium-low heat.
2. Add the flour and cook for about 6 minutes, stirring constantly until it forms a golden roux.
3. Slowly whisk in the warmed milk, keeping the mixture smooth.
4. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring often.
5. Season with salt and nutmeg. Set aside.

2. Preheat the Oven

Preheat your oven to 400°F (200°C).

3. Prepare the Meat Mixture

1. In a large bowl, combine the ground beef, chopped onion, paprika, and parsley.
2. Season with salt and pepper, then mix well.

4. Cook the Potatoes

1. Peel the potatoes and boil them for 7 minutes, just until slightly tender.
2. Drain and slice into rounds.

5. Assemble the Dish

1. In a pie dish, arrange potato slices in a single layer, forming a border around the edge.
2. Shape the meat mixture into meatballs (about the size of an ice cream scoop) and place them inside the dish.
3. Use the remaining potato slices to separate the meatballs into sections.

6. Add the Béchamel and Cheese

Pour the béchamel sauce evenly over the potatoes and meatballs, filling each section.
Top with shredded mozzarella.

7. Bake

Bake for about 15 minutes, or until the cheese is melted and golden.

8. Serve

Garnish with fresh parsley and serve hot.

✨ Variations & Tips

• Add veggies: Bell peppers, carrots, or zucchini can be mixed with the meat for extra flavor.
• Try new cheeses: Cheddar or a cheese blend also works great.
• Add heat: Mix in chili powder or crushed red pepper flakes for a spicier version.
• Herbs: Fresh thyme or rosemary adds extra aroma to the meat or béchamel.
• Layer it: Instead of meatballs, alternate layers of potatoes and meat.
• Watch the bake: Pull it out when the top is golden and the potatoes are tender.
• Serving idea: Pair with a fresh salad or steamed veggies.

🥡 Storage Instructions

1. Cool completely before storing to avoid sogginess.
2. Cover tightly with foil, plastic wrap, or a fitting lid.
3. Refrigerate for up to 3–4 days.
4. Freeze in a freezer-safe container (or wrap tightly) for up to 3 months.
5. Reheat at 350°F (175°C) until warmed through, or microwave for quicker reheating.
   If frozen, thaw in the fridge overnight first.