* INGREDIENTS: 4 PERS
° 600 g of potatoes
° 300 g minced meat
° 1 egg
° 2 garlic cloves, minced
° 1 C. level tablespoons of flour
° grated cheese
° chopped parsley
° paprika
° 1 chicken stock cube diluted in boiling water
° Salt pepper
* PREPERATION :
1.
Peel the potatoes and cook them in a saucepan filled with boiling salted water for 20 minutes.
2.
Drain and cut them into thin slices.
3.
Preheat the oven to 180 ° C.
4.
In a salad bowl, mix the meat, chopped garlic cloves, parsley, paprika, egg and flour, knead well with your hands to obtain a homogeneous mixture.
5.
Shape the stuffing into small balls.
6.
In a previously buttered baking dish, place the potato slices in successive layers.
7.
Spread the meatballs on top and sprinkle with grated Gruyere.
8.
Pour the chicken broth up to the brim then season with salt and pepper.
9.
Cover the dish with aluminum foil and bake for about 35 minutes, watching the cooking.
10.
Serve hot.
Enjoy !
