Looking for a comforting and indulgent meal that’s easy to make and sure to impress? This French-inspired Potato and Meatball Bake is the perfect solution!
Layers of tender boiled potatoes, juicy meatballs, and rich, creamy béchamel sauce are topped with melted mozzarella for a golden, bubbly finish.
With simple ingredients and a quick prep time, this hearty dish is ideal for family dinners, potlucks, or a cozy night in.
Each bite is a delightful combination of creamy, cheesy, and savory flavors that will have everyone saying “Yummy!”
Ingredients
3 large potatoes
1 chopped white onion
1.6 pounds (750 grams) ground beef
1 tablespoon (15 ml) paprika
1 cup (100 grams) shredded mozzarella
1 cup (250 ml) basic béchamel sauce
Salt and pepper to taste
Chopped fresh parsley
For the béchamel sauce:
4 cups (1 liter) milk
5 tablespoons (75 grams) butter
4 tablespoons (48 grams) flour
2 teaspoons (10 ml) salt
½ teaspoon (3 ml) nutmeg.
PREPARATION:
Prepare a basic béchamel sauce.
In a medium saucepan, melt the butter over medium-low heat. Add flour and stir to form a golden roux, stirring constantly for about 6 minutes.
Heat milk until simmering, then whisk into roux until smooth.
Bring to a boil and cook for 10 minutes, stirring constantly, adding salt and nutmeg at the end.
Preheat oven to 400°F (200°C).
In a large bowl, combine ground beef with 1 teaspoon (5 mL) chopped fresh parsley and paprika.
Season with salt and pepper. Add onion and combine well.
Peel and boil the potatoes whole, until they are a little soft, about 7 minutes. Drain and slice.
Arrange the slices in a single layer on the bottom of a round baking dish, then form a vertical outline.
Form meatballs the size of ice cream scoops and arrange in dish.
Use the remaining potato slices to separate the meatballs, forming small compartments.
Pour the béchamel sauce into each of these compartments until they are full, then top with shredded mozzarella.
To elevate your Potato and Meatball Bake, start by slightly undercooking the potatoes so they hold their shape better while baking.
Don’t forget to season the meatball mixture generously with spices like garlic powder or red pepper flakes to enhance the flavor.
If you’re a fan of extra creaminess, consider making a little more béchamel sauce to drizzle over the dish after baking.
For a richer, creamier finish, opt for fresh mozzarella instead of pre-shredded cheese.
Allow the dish to rest for about 10 minutes after baking to let the flavors meld and make slicing easier.
Finally, top the dish with fresh parsley or thyme for a burst of color and added freshness.
These small adjustments will take your meal from great to extraordinary!
To store your Potato and Meatball Bake, first allow it to cool completely.
Then, cover the dish tightly with plastic wrap or aluminum foil, or transfer it to an airtight container.
It can be stored in the refrigerator for up to 3-4 days.
If you want to keep it longer, freeze individual portions or the entire dish in a freezer-safe container or wrap it tightly in plastic wrap and foil.
It will stay fresh in the freezer for up to 2 months. When ready to eat, thaw it overnight in the refrigerator, then reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
For individual servings, you can also microwave them until hot.
Bake for 15 minutes and enjoy.