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For the Potatoes:
- 4 medium potatoes, thinly sliced
- 1 cup heavy cream (or milk)
- 1/2 cup shredded cheddar or mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Kitchen Equipment Needed
- Mixing bowl: For preparing the meatball mixture.
- Baking dish: To layer the potatoes and meatballs for baking.
- Mandoline slicer or knife: To thinly slice the potatoes.
- Whisk: For mixing the cream and seasoning for the potatoes.
- Aluminum foil: To cover the casserole while it bakes.
How to Make Layered Potatoes and Meatballs
Step 1: Prepare the Meatballs
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground beef or pork, breadcrumbs, Parmesan cheese, minced garlic, oregano, parsley, egg, salt, and pepper. Mix everything together until well combined.
- Roll the meat mixture into small meatballs, about 1 inch in diameter. Set aside.
Step 2: Slice the Potatoes
- Using a mandoline slicer or a sharp knife, thinly slice the potatoes. You want them to be about 1/8 inch thick for even cooking.
- In a small bowl, whisk together the heavy cream (or milk), garlic powder, onion powder, salt, and pepper.
Step 3: Layer the Casserole
- Grease a baking dish with a bit of oil or butter. Arrange a layer of sliced potatoes on the bottom of the dish.
- Place the meatballs on top of the potato layer, spacing them evenly across the dish.
- Pour half of the cream mixture over the potatoes and meatballs, then sprinkle with a portion of the shredded cheese.
- Add another layer of sliced potatoes on top, followed by the remaining cream mixture. Sprinkle the rest of the cheese on top.
Step 4: Bake the Casserole
- Cover the baking dish with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the potatoes are tender and the meatballs are cooked through.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Step 5: Serve
- Once baked, remove the casserole from the oven and let it rest for about 5 minutes.
- Garnish with fresh parsley if desired, then slice and serve warm.
Tips and Variations
Use Different Meats: While beef or pork are traditional choices for meatballs, you can also use ground turkey, chicken, or even plant-based meat alternatives for a lighter option.
Add Vegetables: For a more balanced meal, you can layer in vegetables like thinly sliced carrots, zucchini, or spinach between the meatballs and potatoes.
Cheese Options: Feel free to switch up the type of cheese you use in this recipe. Gouda, Swiss, or Monterey Jack would all work beautifully here.
Spice It Up: Add a pinch of cayenne pepper, red pepper flakes, or paprika to the meatball mixture for a bit of heat.
Saucy Twist: If you prefer a saucier casserole, you can add a layer of marinara sauce or mushroom sauce over the meatballs before adding the potatoes.
How to Store and Reheat Leftovers
Refrigerator: Store any leftover Layered Potatoes and Meatballs in an airtight container in the refrigerator for up to 3 days.
Freezer: You can freeze this casserole for up to 2 months. Be sure to wrap it tightly with plastic wrap or foil before freezing.
Reheat: To reheat, bake the casserole in the oven at 350°F (175°C) until warmed through. If frozen, thaw overnight in the fridge before reheating.
Serving Suggestions
This Layered Potatoes and Meatballs dish is hearty and filling on its own, but you can serve it with a few simple sides to round out the meal:
- Green Salad: A crisp, fresh green salad with a light vinaigrette is the perfect complement to this rich dish.
- Steamed Vegetables: Serve with steamed broccoli, green beans, or carrots for a healthy side.
- Garlic Bread: A slice of warm, buttery garlic bread will help soak up any extra cream sauce or cheese.
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