Layer Potatoes and Meatballs

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It’s difficult to overestimate the effect of French cookery on current American food. Although we may think of Julia Child as an All-American chef, she was influenced by French food and how it might be adapted to fit the American home. 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 daily 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’ve tried it, you’ll want to make it again and again. Let’s get this party started!

3 peeled and cooked potatoes
1 onion, white
1 pound of beef ground
1 teaspoon parsley, chopped 1 sprinkle paprika
1 big shredded mozzarella bag
sauce béchamel
salt \spepper
butter, 5 tablespoons
4 tablespoons flour (all-purpose)
4 quarts milk
salt (two tablespoons)
nutmeg (1/2 teaspoon)

1. First and foremost, we’ll produce a simple béchamel sauce to be used later in the recipe! To begin, melt your butter in a medium saucepan over medium-low heat. Stir in the flour until the mixture is smooth. Cook the mixture for another six or seven minutes, or until it gets a light golden color.


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