Gratin Parmentier
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.
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.
