Cheesy Potato & Meatball Bake

Here’s an easy, no-fuss recipe for a cheesy potato and meatball bake.

This recipe layers seasoned potatoes and meatballs in a creamy, cheesy sauce.

Ingredients:

For the Meatballs: 1 lb (500g) ground meat (a mix of beef and pork is great), 1 egg, 1/4 cup breadcrumbs, 1 tsp garlic powder, 1 tsp onion powder, salt, and pepper.
For the Potatoes: 2 lbs (about 1 kg) potatoes, peeled and thinly sliced (about 1/8-inch thick). Yukon Golds work best.
For the Sauce: 1 cup heavy cream or milk, 1/2 cup sour cream or cream cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated parmesan, salt, pepper, and a pinch of nutmeg.
For the Top: 1 to 1 1/2 cups shredded cheese (a mix of mozzarella and cheddar is perfect).

Instructions:

Prep & Preheat: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Make the Meatballs: In a bowl, mix all the meatball ingredients until just combined. Roll into 1-inch meatballs. Place them on the greased baking dish, evenly spaced. Optional but recommended: Bake the meatballs for 10 minutes while you slice the potatoes. This renders some fat and ensures they cook through.
Make the Sauce: In a separate bowl, whisk together the cream, sour cream, mozzarella, parmesan, salt, pepper, and nutmeg.
Assemble the Layers:
- Arrange half of the sliced potatoes in an even layer over the meatballs. Season with a little salt and pepper.
- Pour half of the creamy cheese sauce over the potatoes.
- Add the remaining potatoes in another layer, then cover with the rest of the sauce, making sure all potatoes are coated.
Bake: Cover tightly with foil and bake for 45 minutes. The potatoes should be almost tender when pierced with a knife.
Top with Cheese & Finish: Remove the foil. Sprinkle the top generously with the remaining 1-1.5 cups of shredded cheese.
Bake Uncovered: Return to the oven for 15-20 minutes, or until the cheese on top is golden brown, bubbly, and the potatoes are perfectly tender.
Rest & Serve: Let the dish rest for 10 minutes before serving. This is crucial, or it will fall apart. Garnish with fresh parsley if you like.

No-Boil Marinara Version: Use a jar of your favorite marinara sauce instead of the cream sauce. Layer parmesan and mozzarella between the potatoes and meatballs for a lasagna-like feel.
Loaded Baked Potato Style: Once it comes out of the oven, top the whole thing with crumbled bacon, a dollop of sour cream, and chopped green onions.
Spice It Up: Add a finely diced jalapeño to the meatball mix and a pinch of cayenne to the cream sauce.

This is the ultimate comfort dish. Let me know if you’d like the recipe scaled down for a smaller portion or adapted for a slow cooker