Meatball gratin with béchamel sauce and potatoes

Meatball Gratin with Béchamel Sauce and Potatoes

A simple yet comforting dish: tender, lightly blanched potato slices encase seasoned ground beef meatballs, topped with a creamy homemade béchamel sauce and finished with melted mozzarella cheese. This gratin is easy to prepare, ideal for the whole family, and perfect for weeknight dinners or relaxed weekends.

Table of Contents
Introduction
Recipe Details
Ingredients
Main
Béchamel Sauce (makes about 4 cups / 1 liter — use 1 cup / 250 ml in the baking mixture)
Instructions
Troubleshooting and Consistency Tips
Variations and Serving Suggestions
Storage and Make-Ahead
Why This Recipe Works
Expert Advice
Nutritional Values ​​(estimated)
Conclusion and Credits
Introduction

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