I am obsessed with this Gratin Parmentier. The flavor-packed meatballs are arranged on top of sliced potatoes and baked in a scrumptious bechamel sauce. This Gratin Parmentier has been one of the top French dishes that I can surprisingly make at home without too much fuss!
Ingredients
Bechamel Sauce:
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4 tablespoons of all-purpose flour
5 tablespoons of butter
4 c. of whole milk or half and half
½ teaspoon of nutmeg
Salt and freshly ground pepper, to taste
Meat and Potatoes:
1 ½ pounds ground beef
1 white onion
1 teaspoon chopped parsley
3 potatoes – peeled and boiled
⅛ teaspoon (a pinch) of paprika
Salt and fresh ground pepper
1 c. shredded mozzarella
How to make Gratin Parmentier
Bechamel Sauce:
Step 1: Melt the butter in a medium saucepan over medium-low heat. Once the butter has melted, stir in the flour until smooth. Make sure to keep stirring while you cook for about 6 to 7 minutes until the mixture is lightly golden.
Step 2: Heat the milk/half-and-half in another pan until it is almost boiling.
Step 3: To the butter, slowly add in the hot milk/half-and-half about a cup at a time while stirring continuously until smooth. Bring the mixture to a boil and continue to cook for another 10 minutes, stirring constantly. Then, season with salt and nutmeg.
Step 4: Set aside the Bechamel Sauce when done.
Meat and Potatoes:
Step 5: Prepare the oven. Preheat it to 400 degrees F. Using oil or butter, grease a round baking dish.
Step 6: Place the ground beef, chopped parsley, and paprika in a large mixing bowl. Season with a little amount of salt and pepper. Mix well until just combined and set aside.
Step 7: After peeling the potatoes, boil them for about 7 minutes until semi-soft and almost done. Then, slice each potato and arrange them around the bottom of a round glass baking dish. Make sure to lay a layered flat on the bottom and another layer around the sides.
Step 8: Scoop the meatballs mixture using an ice cream scoop. You should be able to make about 15 meatballs. Over the slices of the potato, arrange the meatballs. Between the meatballs, place the rest of the slices of potato and pour the bechamel sauce into each compartment until filled up to the top of the pan. Then, sprinkle a thin layer of shredded mozzarella on top.
Step 9: Place in the preheated oven and bake for about 25 minutes or until the internal temperature of the meatballs reaches 160 degrees F.
Ingredients
- Bechamel Sauce:
- 4 tablespoons of all-purpose flour
- 5 tablespoons of butter
- 4 c. of whole milk or half and half
- ½ teaspoon of nutmeg
- Salt and freshly ground pepper, to taste
- Meat and Potatoes:
- 1 ½ pounds ground beef
- 1 white onion
- 1 teaspoon chopped parsley
- 3 potatoes – peeled and boiled
- ⅛ teaspoon (a pinch) of paprika
- Salt and fresh ground pepper
- 1 c. shredded mozzarella
Instructions
Bechamel Sauce:
Step 1: Melt the butter in a medium saucepan over medium-low heat. Once the butter has melted, stir in the flour until smooth. Make sure to keep stirring while you cook for about 6 to 7 minutes until the mixture is lightly golden.
Step 2: Heat the milk/half-and-half in another pan until it is almost boiling.
Step 3: To the butter, slowly add in the hot milk/half-and-half about a cup at a time while stirring continuously until smooth. Bring the mixture to a boil and continue to cook for another 10 minutes, stirring constantly. Then, season with salt and nutmeg.
Step 4: Set aside the Bechamel Sauce when done.
Meat and Potatoes:
Step 5: Prepare the oven. Preheat it to 400 degrees F. Using oil or butter, grease a round baking dish.
Step 6: Place the ground beef, chopped parsley, and paprika in a large mixing bowl. Season with a little amount of salt and pepper. Mix well until just combined and set aside.
Step 7: After peeling the potatoes, boil them for about 7 minutes until semi-soft and almost done. Then, slice each potato and arrange them around the bottom of a round glass baking dish. Make sure to lay a layered flat on the bottom and another layer around the sides.
Step 8: Scoop the meatballs mixture using an ice cream scoop. You should be able to make about 15 meatballs. Over the slices of the potato, arrange the meatballs. Between the meatballs, place the rest of the slices of potato and pour the bechamel sauce into each compartment until filled up to the top of the pan. Then, sprinkle a thin layer of shredded mozzarella on top.
Step 9: Place in the preheated oven and bake for about 25 minutes or until the internal temperature of the meatballs reaches 160 degrees F.
