Gratin Parmentier, a delectable French dish, offers a delightful fusion of flavors and textures, marrying tender potatoes with savory ground beef and a creamy béchamel sauce. This recipe elevates the humble ingredients to a level of indulgence that is simply irresistible. Perfect for a cozy family dinner or a gathering with friends, Gratin Parmentier promises to satisfy your cravings and warm your soul with every bite.
In our household, Gratin Parmentier has earned its place as a beloved favorite, cherished for its comforting embrace and tantalizing taste. It all started one chilly evening when my husband returned home craving a hearty meal that would soothe his weary soul. As I set out to prepare dinner, the aroma of sizzling beef and bubbling cheese filled the air, drawing him into the kitchen with eager anticipation. From the first bite, he was hooked! Since then, Gratin Parmentier has become a staple on our dinner table, a dish that brings us together and creates cherished memories with each serving.
Why This Cheesy Gratin Parmentier?
- The perfect blend of flavors: From the creamy béchamel sauce to the savory ground beef and tender potatoes, each component harmonizes to create a symphony of taste that is both comforting and satisfying.
- Simple yet satisfying ingredients: With pantry staples like potatoes, ground beef, and cheese, this recipe offers a delicious and budget-friendly meal option for any occasion.
- Versatile and customizable: Feel free to experiment with different cheeses, herbs, or even adding vegetables to tailor this dish to your taste preferences.
- Easy to prepare: Despite its impressive presentation, Gratin Parmentier is surprisingly easy to make, making it a go-to recipe for busy weeknights or lazy weekends.
Ingredients:
- 3 large Russet Potatoes (about 680g); peeled and sliced into 1/4″ slices
- 1 pound (454g) Ground Beef
- 1 White Onion, diced
- 2 tablespoons Fresh Parsley, minced
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
For the Béchamel Sauce:
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1-1/4 cups (295ml) Milk, heated
- 1 pinch Salt
- 1 pinch Black Pepper
- 2 cups (200g) Mozzarella Cheese, shredded
Directions:
- Preheat the oven to 400°F and grease a round glass baking dish.
- Parboil the potato slices in salted boiling water for about 15 minutes. Drain and set aside.
- In a mixing bowl, combine ground beef, diced onion, minced parsley, paprika, salt, and black pepper. Form the mixture into 15 evenly-sized meatballs.
- In a saucepan, melt butter and stir in flour. Cook until the mixture bubbles, then gradually add heated milk, stirring constantly until thickened. Season with salt and pepper.
- Arrange the potato slices in the bottom and around the sides of the prepared baking dish.
- Place a meatball on top of each potato slice, filling the gaps with additional potato slices.
- Pour béchamel sauce over each meatball, filling the pockets around it.
- Sprinkle shredded mozzarella cheese over each meatball, filling the pockets around it.
- Bake in the preheated oven for 15 minutes, or until the cheese is golden and bubbly.
- Serve hot and enjoy immediately.
Notes:
For a twist, consider adding a layer of cooked spinach or mushrooms between the potato slices for added flavor and nutrition. You can also substitute different types of cheese for the topping, such as cheddar or Gruyère, for a unique taste experience. Remember to adjust the seasoning according to your taste preferences, and feel free to get creative with the presentation for a stunning visual appeal. Enjoy this cheesy Gratin Parmentier as a hearty main dish or serve it alongside a crisp salad for a complete meal.
Gratin Parmentier
Ingredients
- 3 large Russet Potatoes about 680g; peeled and sliced into 1/4" slices
- 1 pound 454g Ground Beef
- 1 White Onion diced
- 2 tablespoons Fresh Parsley minced
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
For the Béchamel Sauce:
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1-1/4 cups 295ml Milk, heated
- 1 pinch Salt
- 1 pinch Black Pepper
- 2 cups 200g Mozzarella Cheese, shredded
Instructions
- Preheat the oven to 400°F and grease a round glass baking dish.
- Parboil the potato slices in salted boiling water for about 15 minutes. Drain and set aside.
- In a mixing bowl, combine ground beef, diced onion, minced parsley, paprika, salt, and black pepper. Form the mixture into 15 evenly-sized meatballs.
- In a saucepan, melt butter and stir in flour. Cook until the mixture bubbles, then gradually add heated milk, stirring constantly until thickened. Season with salt and pepper.
- Arrange the potato slices in the bottom and around the sides of the prepared baking dish.
- Place a meatball on top of each potato slice, filling the gaps with additional potato slices.
- Pour béchamel sauce over each meatball, filling the pockets around it.
- Sprinkle shredded mozzarella cheese over each meatball, filling the pockets around it.
- Bake in the preheated oven for 15 minutes, or until the cheese is golden and bubbly.
- Serve hot and enjoy immediately.
