Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 40–45 minutes

Total Time: ~1 hour 10 minutes

 Servings

Serves: 4–6 people

 Ingredients

For the Potatoes

1 kg (2.2 lbs) potatoes, peeled

Salt, for boiling

For the Meatballs

500 g (1 lb) ground beef (or beef & pork mix)

1 small onion, finely chopped

2 cloves garlic, minced

2 tbsp fresh parsley, chopped

1 tsp salt

½ tsp black pepper

½ tsp paprika

1 egg

2 tbsp breadcrumbs

For the Bake

200–250 g (7–9 oz) mozzarella or Gruyère cheese, shredded

½ cup heavy cream or milk

1 tbsp olive oil or butter (for greasing dish)

 Instructions

Boil the Potatoes

Place peeled potatoes in salted water.

Boil until just fork-tender (not mushy), about 12–15 minutes.

Drain and let cool slightly, then slice into thick rounds.

Prepare the Meatballs

In a bowl, combine ground meat, onion, garlic, parsley, salt, pepper, paprika, egg, and breadcrumbs.

Mix gently until combined.

Shape into medium-sized meatballs.

Assemble the Dish

Preheat oven to 190°C (375°F).

Grease a round or oval baking dish.

Arrange potato slices vertically or layered along the edges.

Nestle meatballs evenly between the potato slices.

Add Cheese & Cream

Pour cream or milk evenly over the dish.

Sprinkle generously with shredded cheese.

Bake

Cover loosely with foil and bake for 25 minutes.

Remove foil and bake an additional 15–20 minutes until golden and bubbling.

Rest & Serve

Let rest for 5 minutes before serving.