French-Style Potato, Meatball & Cheese Bake
A cozy, hearty baked dish with tender potatoes, juicy meatballs, creamy cheese, and a golden top.
Ingredients
For the potatoes
5 medium potatoes, peeled
Water for boiling
1 tsp salt
For the meatballs
500 g ground beef
1 small onion, finely chopped
2 garlic cloves, minced
1 egg
1/2 cup breadcrumbs
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tsp dried parsley
For the bake
2 cups shredded mozzarella or Gruyère cheese
1 cup heavy cream or cooking cream
1 tbsp Dijon mustard (optional)
2 tbsp butter
Fresh parsley for garnish
Instructions
Boil the potatoes
Bring a large pot of salted water to a boil.
Add peeled potatoes and cook for 15–20 minutes until just fork-tender.
Drain and let cool slightly.
Slice into thick rounds.
Make the meatballs
In a bowl, mix ground beef, onion, garlic, egg, breadcrumbs, salt, pepper, paprika, and parsley.
Form into small meatballs.
Cook the meatballs
Heat a skillet over medium heat.
Brown the meatballs for 6–8 minutes until mostly cooked through.
Assemble the bake
Grease a baking dish with butter.
Arrange half the potato slices on the bottom.
Add half the cheese.
Place meatballs evenly over the potatoes.
Add remaining potato slices.
Pour cream over the top and spread mustard if using.
Finish with the remaining cheese.
Bake
Bake at 190°C (375°F) for 25–30 minutes until bubbly and golden brown.
Serve
Garnish with fresh parsley.
Serve hot with salad or crusty bread.
Optional Add-Ins
Sautéed mushrooms
Caramelized onions
Thyme or rosemary
Bacon bits for extra flavor
