Ingredients
Makes: About 6 servings
Prep time: About 30 minutes
Cook time: About 40–50 minutes, plus time to preheat the oven
For the meatballs
- 1½ pounds (680 g) ground beef
- 1 small onion, finely grated
- 2 garlic cloves, minced
- ⅓ cup (35 g) plain dried breadcrumbs
- 1 large egg
- 2 tablespoons finely chopped parsley
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sweet paprika, optional
For the potatoes
- 2 pounds (900 g) Yukon Gold or other all-purpose potatoes
- Salt, for the simmering water
- 1 tablespoon olive oil or butter, for the baking dish
For the creamy cheese sauce
- 2 tablespoons (28 g) butter
- 2 tablespoons (16 g) all-purpose flour
- 1¾ cups (415 ml) milk
- ½ teaspoon fine salt, or to taste
- ¼ teaspoon freshly ground black pepper
- A small pinch of ground nutmeg, optional
- 1½ cups (about 170 g) shredded mozzarella
- ½ cup (about 50 g) finely grated Parmesan
Equipment: A large saucepan, a small saucepan, a food thermometer, and a baking dish roughly 9 × 13 inches (23 × 33 cm). A round dish of similar capacity will give you a look closer to the reference image.
Ingredient notes
Potatoes: Choose potatoes that hold their shape after a brief simmer. Yukon Gold potatoes offer a creamy texture while still giving you slices that are easy to arrange. Cut them about ¼ inch (6 mm) thick so they cook evenly.
Ground beef: Beef gives the meatballs a rich flavor and is the closest straightforward interpretation of the meat shown in the image. An 85% lean blend is a useful choice: it has enough fat for tender meatballs without leaving excessive grease in the dish.
Grated onion: Finely grating the onion distributes moisture and flavor through the meatballs. If you chop it instead, cut it very finely so the pieces do not prevent the meatballs from holding together.
Milk sauce: The butter, flour, and milk make a light béchamel-style sauce. It should be pourable when it goes into the dish; it will thicken further as it bakes.
Cheese: Mozzarella provides the stretch and melted surface, while Parmesan adds a savory finish. Shred mozzarella from a block if possible for a smooth melt.
