Gratin Parmentier
From tuilelaith 5 years ago
- 40 Minutes to make
- Serves 6
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Ingredients
- 3 large potatoes shopping list
- 1 chopped white onion shopping list
- 1.6 pounds (750 grams) ground beef shopping list
- 1 tablespoon (15 ml) paprika shopping list
- 1 cup (100 grams) shredded mozzarella shopping list
- 1 cup (250 ml) basic béchamel sauce shopping list
- Salt and pepper to taste shopping list
- Chopped fresh parsley shopping list
- ~ ~ ~ ~ ~ shopping list
- For the béchamel sauce: shopping list
- 4 cups (1 liter) milk shopping list
- 5 tablespoons (75 grams) butter shopping list
- 4 tablespoons (48 grams) flour shopping list
- 2 teaspoons (10 ml) salt shopping list
- ½ teaspoon (3 ml) nutmeg shopping list
How to make it
- You can make the sauce first if you prefer. Directions are below.
- ~ ~ ~ ~
- In a large bowl, combine ground beef with 1 teaspoon (5 mL) chopped fresh parsley and paprika.
- Season with salt and pepper.
- Add onion and combine well.
- Peel and boil the potatoes whole, until they are a little soft, about 7 minutes.
- Drain and slice. (I feel that boiling potatoes takes some of the flavor away).
- Personally, I will be Microwaving the potatoes and slicing them. I will also leave the peels on, however, removal of them is super easy after they are microwaved.
- Arrange the slices in a single layer on the bottom of a round baking dish, then form a vertical outline.
- Form meatballs the size of ice cream scoops and arrange in dish.
- Use the remaining potato slices to separate the meatballs, forming small compartments.
- Pour the béchamel sauce into each of these compartments until they are full, then top with shredded mozzarella.
- Preheat oven to 400°F (200°C).
- Bake for 15 minutes and enjoy.
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- Prepare a basic béchamel sauce.
- In a medium saucepan, melt the butter over medium-low heat.
- Add flour and stir to form a golden roux, stirring constantly for about 6 minutes.
- Heat milk until simmering, then whisk into roux until smooth.
- Bring to a boil and cook for 10 minutes, stirring constantly, adding salt and nutmeg at the end.
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