Meatball and Potato Casserole (French Gratin Parmentier)

So much of modern American cuisine comes out of French cooking that it's hard to overstate its influence. Although we may think of the legendary chef and TV host Julia Child as an All-American chef, Child's signature influences were from French cuisine and how it could be translated to fit the American home. On the other hand, we may have the impression that French cooking is only for the high-minded chef or that it's too complicated to pull off regularly. Fortunately, we've got a recipe for you today that proves that this is simply not true. You may have never heard of this delicious recipe for Gratin Parmentier but it has gone hugely viral online. It includes many common ingredients combined in a creative way and once you make it, it's sure to become a staple.

Meatballs:
1 lbs ground beef (450 g)
½ cup yellow onion, finely diced
1 large egg
¼ cup panko breadcrumbs
1 tsp. sea salt
1 tsp. fresh parsley, chopped
1 tsp. dried oregano
¼ tsp. black pepper, freshly ground
lemon juice, freshly squeezed

Béchamel Sauce:
3 Tbsp. butter
4 Tbsp. all-purpose flour, unbleached
2 cups whole milk
sea salt
black pepper, freshly ground
½ tsp. ground nutmeg

Assembly:
5 medium-sized Yukon gold potatoes, sliced into ¼" rounds
1 cup tomato purée
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh basil, chopped
½ cup mozzarella, shredded

Make a basic béchamel sauce for use later in the recipe. First, get a medium saucepan and melt your butter over medium-low heat. Add in flour and stir it all up until it gets smooth. Keep cooking your mixture until it all turns a light golden colour, for about six or seven minutes.

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a baking sheet with parchment paper.

Make the Meatballs:
In a medium-sized bowl, combine beef, onions, panko and egg. Mix to combine. Add salt, herbs and spices. Finish with lemon and gently mix to combine. Divide into approximately 22 (1") balls and bake for 12-15 minutes until golden. Allow to cool.

Make the sauce. In a small saucepan, melt butter and add flour. Continue to stir until flour darkens slightly. Slowly pour in milk and continue to stir on medium-low heat until mixture thickens. Season with salt and pepper and allow to cool slightly while bake is assembled.

Assembly:
Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Line the bottom of cast-iron or round casserole dish with 4 sliced potatoes. Place meatballs on top. Alternating between potato and meatball, place around the outside edge of the casserole dish. They should fit pretty tightly around. Carefully spoon tomato sauce over meatballs. Top with chopped herbs. Carefully spoon cream sauce over meatballs and potatoes and top with shredded cheese.

Bake for 45-50 minutes until cheese and sauce are bubbling and the potatoes feel tender to the touch. Allow to cool for 15 minutes and serve immediately.