Cheesy Meatball and Potato Gratin

 

A comforting, family-style casserole featuring juicy homemade meatballs nestled between tender potato slices, baked in a rich tomato cream sauce and topped with a generous layer of melted cheese. This easy oven-baked dish is perfect for weeknight dinners, potlucks, or cozy family gatherings.

Prep Time

20 minutes

Cook Time

50 minutes

Total Time

1 hour 10 minutes

Servings

6 servings

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Ingredients

For the Meatballs

1 lb (500 g) ground beef

1 small onion, finely grated

2 cloves garlic, minced

1/2 cup (50 g) breadcrumbs

1 large egg

2 tbsp fresh parsley, chopped

1 tsp salt

1/2 tsp black pepper

1 tsp paprika

1/2 tsp dried oregano

For the Potato Layer

4 medium potatoes, peeled

1 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

For the Sauce

1 cup (240 ml) tomato sauce

1 cup (240 ml) heavy cream

1 tsp Italian seasoning

1/2 tsp paprika

Salt and pepper to taste

For the Topping

2 cups (200 g) mozzarella cheese, shredded

1/2 cup (50 g) Parmesan cheese, grated

Fresh parsley for garnish

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Instructions

1. Prepare the Meatballs

1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, combine the ground beef, onion, garlic, breadcrumbs, egg, parsley, salt, pepper, paprika, and oregano.

3. Mix until just combined.

4. Shape the mixture into 14–16 evenly sized meatballs.

2. Prepare the Potatoes

1. Slice the potatoes into thick half-moons, about 1/4 inch (6 mm) thick.

2. Toss them with olive oil, salt, and pepper.

3. Assemble the Gratin

1. Lightly grease a round baking dish.

2. Arrange the meatballs and potato slices upright in an alternating pattern, creating concentric circles until the dish is filled.

3. In a bowl, whisk together the tomato sauce, heavy cream, Italian seasoning, paprika, salt, and pepper.

4. Pour the sauce evenly over the meatballs and potatoes.

4. Bake

1. Cover the dish with aluminum foil.

2. Bake for 35 minutes.

3. Remove the foil and sprinkle the mozzarella and Parmesan cheese evenly over the top.

4. Return to the oven and bake for an additional 15–20 minutes, or until the potatoes are tender, the meatballs are fully cooked, and the cheese is golden and bubbly.

5. Serve

1. Let the gratin rest for 5 minutes before serving.

2. Garnish with fresh parsley.

3. Serve hot with a crisp green salad or crusty bread.