This dish is rustic, comforting, and incredibly satisfying — soft potatoes, juicy seasoned meatballs, and a golden layer of bubbling melted cheese. The preparation is simple: boil the potatoes, slice them, arrange them with homemade meatballs, pour over a savory sauce, and bake until everything is tender and beautifully browned.

It’s the kind of family-style meal that looks impressive on the table but is secretly very easy to make.

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⭐ Ingredients

For the Potatoes

• 3 large potatoes

• Salt for boiling

For the Meatballs

• 1 lb (450 g) ground beef (or a beef/pork blend)

• 1 chopped white onion

• 2–3 garlic cloves, minced

• ¼ cup chopped parsley

• ½ cup breadcrumbs

• 1 egg

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika (optional)

• ½ teaspoon dried thyme or oregano

For the Sauce

• 1 cup heavy cream OR half-and-half

• ½ cup milk

• 1 teaspoon salt

• ½ teaspoon pepper

• ½ teaspoon garlic powder

• 1 teaspoon Dijon mustard (optional, but very French!)

For the Topping

• 1–1½ cups shredded mozzarella or Gruyère (Gruyère makes it extra French!)

• Optional: Parmesan for an extra golden top

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🥣 Instructions

1. Prepare the potatoes

1. Peel the potatoes.

2. Boil whole potatoes in salted water for 12–15 minutes, until just tender but not falling apart.

3. Let cool slightly, then slice into thick rounds.

2. Make the meatballs

1. Mix all meatball ingredients in a bowl.

2. Form medium-size meatballs (12–16 pieces).

3. Optional: lightly pan-sear them for extra flavor, but you can bake them raw as shown in your image.

3. Assemble the dish

1. Preheat oven to 375°F (190°C).

2. In a round baking dish, alternate potato slices and meatballs in a circular pattern.

3. Whisk together the sauce ingredients.

4. Pour the sauce evenly over the meatball–potato arrangement.

4. Add cheese & bake

1. Cover the top generously with shredded mozzarella or Gruyère.

2. Bake 35–45 minutes, until the cheese is melted, bubbly, and golden.

3. Let rest for 10 minutes before serving — this helps everything set.

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🍽️ Description / Notes

This bake is:

• Creamy from the sauce

• Tender and juicy thanks to the meatballs

• Comforting with soft potatoes

• Rich and fragrant with melted cheese

• Visually impressive with its spiral arrangement

It works as a full meal on its own or paired with a crisp green salad.

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💡 Tips for Best Results

• Parboil, don’t fully boil the potatoes — they finish cooking in the oven.

• Season the sauce well; potatoes absorb flavor.

• Gruyère + Parmesan makes the best golden crust.

• Letting it rest helps flavors meld and slices hold their shape.

• Add sliced tomatoes between layers for a Mediterranean twist.

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🍲 Variations

• Use ground turkey or chicken for a lighter version.

• Add vegetables like mushrooms, zucchini, or spinach.

• Replace cream with tomato sauce for a more Italian-style bake.

• Add chili flakes for heat.

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❓ Frequently Asked Questions

1. Can I prepare this ahead?

Yes. Assemble everything, cover, and refrigerate up to 24 hours. Add 10 extra minutes to bake time.

2. Can I freeze it?

Yes. Freeze baked or unbaked for up to 2 months. Bake from frozen at 350°F (175°C) until hot.

3. Can I use unboiled potatoes?

No — they won’t cook evenly. Parboiling is essential.

4. What cheese melts best for this dish?

Gruyère for flavor, mozzarella for stretch, or a mix of both.

5. Can I make it gluten-free?

Use gluten-free breadcrumbs in the meatballs.