I adore those meals that we all grew up with; they’re simply too delicious to pass up.

It’s difficult to overestimate the influence of French cookery on modern American cuisine. Despite the fact that we think of Julia Child as an All-American chef, her defining influences were French cuisine and how it might be adapted for the American home.

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On the other hand, we may believe that French cooking is solely for the affluent or that it is too difficult to master on a regular basis.

Thankfully, we’ve got a recipe for you today that illustrates this isn’t the case.

You may have never heard of this wonderful Gratin Parmentier dish, yet it has gone popular on the internet. It combines a variety of popular ingredients in a unique way, and once you try it, you’ll want to make it again and again. Let’s get this party started!

Simple and straightforward! This recipe is a huge hit with my entire family. I’d make this every day if it weren’t for them! Give it a try; you’ll enjoy it! You’ll need the following items to make this recipe:

INGREDIENTS:

3 large potatoes

1 chopped white onion

1.6 pounds (750 grams) ground beef

1 tablespoon (15 ml) paprika

1 cup (100 grams) shredded mozzarella

1 cup (250 ml) basic béchamel sauce

Salt and pepper to taste

Chopped fresh parsley

For the béchamel sauce:

4 cups (1 liter) milk

5 tablespoons (75 grams) butter

4 tablespoons (48 grams) flour

2 teaspoons (10 ml) salt

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½ teaspoon (3 ml) nutmeg

PREPARATION:

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.

Preheat oven to 400°F (200°C).

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.

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.

Bake for 15 minutes and enjoy.

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