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Gratin Parmentier

Make a white sauce as usual, except stir the flour in for 6-7 minutes before adding the liquid. Use:

   - 5 Tbs butter

   - 4 Tbs flour

   - 2 cups water

   - 2 cups milk

   - 1 1/2 tsp salt

   - 1/2 tsp nutmeg

Set aside the sauce and boil in salted water until fork tender:

   - 6 potatoes

While the potatoes are cooking, chop:

   - 1 onion

Put the onion in a medium bowl and add to it:

   - 1-2 lbs ground beef

   - 1 tsp parsley

   - 1/4 tsp paprika

Grease a 9 x 13 pan and preheat the oven to 375°.

When the potatoes are done, slice them and arrange them flat in a single layer at the bottom of the 9 x 13 pan. Also put them on edge around the border of the pan.

Form the meat mixture into meatballs no bigger than an ice cream scoop. Place the meatballs onto the flat potato rounds and add more potato slices on edge to give each meatball its own space.

Pour the sauce over everything, filling each meatball compartment. Sprinkle over the top:

   - 2 cups shredded cheese

Bake for 15-20 minutes.

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