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This meatball and potato gratin with béchamel sauce combines common, pantry staples for a result that’s as impressive as it is simple to make. The béchamel sauce adds a creamy texture that keeps the meatballs and potatoes moist, while a simple touch of melted mozzarella cheese gives it a delicious golden, melty finish. The method is adaptable: add vegetables to the meat, vary the cheeses, or layer the ingredients for a texture closer to lasagna. Created by tinsuf, this recipe includes step-by-step instructions, practical variations, troubleshooting tips, and storage recommendations for guaranteed success.
Recipe Details
Author: tinsuf
Cuisine: International / Comfort Food
Category: Main Course; Casserole
Preparation Time: ≈25 minutes
Cooking Time: ≈30 minutes (including cooking time)
Total Time: ≈55 minutes
Serves: 4-6
Difficulty: Easy to Intermediate
Ingredients
Main: 3 large potatoes (approximately 700-800 g), peeled and sliced into rounds 5-7 mm thick.
1 white onion, chopped (about 150 g)
750 g (1.6 lb) ground beef
1 teaspoon paprika (≈5 g)
Salt and freshly ground black pepper, to taste
1 cup (100 g) shredded mozzarella cheese
Chopped fresh parsley, for garnish
1 cup (250 ml) basic béchamel sauce (see recipe below)
Béchamel sauce (makes about 4 cups / 1 liter — use 1 cup / 250 ml in the baking mixture)
4 cups (1 liter) warm whole milk
5 tablespoons (75 g) unsalted butter
4 tablespoons (48 g) all-purpose flour
2 teaspoons (10 ml) fine salt (adjust to taste)
1/2 teaspoon (3 ml) ground nutmeg
Note: If you prefer less béchamel, prepare the full amount and Save the rest for another use (vegetable sauce, pasta sauce, or cheese sauce).
Instructions
Preparing the Béchamel Sauce: In a medium saucepan over low heat, melt 75g of butter. Add 48g of flour and cook, stirring constantly, for 4 to 6 minutes, until the roux turns a light golden brown and develops a slightly nutty aroma. Gradually whisk in the warm milk (1L), one ladleful at a time, whisking constantly to ensure a smooth mixture before adding more. Bring to a gentle boil, then reduce the heat and simmer for 8 to 10 minutes, stirring frequently, until the sauce is thick enough to coat the back of a spoon. Stir in 2 teaspoons of salt and 1/2 teaspoon of ground nutmeg. Keep warm and set aside. (Use about 250 ml for this recipe; store the rest in the refrigerator or reuse it.)
Preheat the oven to 200°C (400°F). Lightly grease a 23 cm (9-inch) tart tin or a shallow gratin dish.
To prepare the filling: In a large bowl, combine 750 g ground beef, chopped white onion, 1 teaspoon paprika, salt, and pepper. Mix gently until the ingredients are evenly distributed, being careful not to overwork the meat so the balls remain tender. Form balls the size of an ice cream scoop (about 1.5 to 2 tablespoons each, or about 40 to 50 g per ball).
Pre-cook the potatoes: Plunge the peeled and sliced potatoes into boiling salted water and cook for 6 to 8 minutes, until they begin to soften but still hold their shape. Drain them thoroughly and pat them dry.
To assemble: Arrange a single layer of potato slices around the edge of the dish to create a decorative border. Place the meatballs inside the dish in a single layer. Use the remaining potato slices to separate the meatballs if desired (this creates neat individual portions). Season lightly with salt and pepper.
Add the béchamel sauce.
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