Layered Potatoes and Meatballs Casserole

Ingredients

To make this casserole, you’ll need:

• Potatoes: Thinly sliced Yukon Gold or Russet potatoes work best for a creamy texture.
• Ground Meat: Ground beef or pork (or a mix) for tender, flavorful meatballs.
• Breadcrumbs: For binding and adding texture to the meatballs.
• Seasonings: Garlic, onion powder, parsley, salt, and pepper.
• Creamy Sauce: A mix of milk, heavy cream, or even a bit of sour cream to add richness to the dish.
• Cheese (Optional): A sprinkle of shredded mozzarella or cheddar to add extra flavor and a golden top layer.

Directions

1. Prepare the Meatballs
   Combine ground meat, breadcrumbs, garlic, onion powder, salt, pepper, and parsley in a bowl. Form into small, evenly sized meatballs and set aside. You can also prepare these meatballs a day in advance and keep them refrigerated until you’re ready to assemble the casserole.
2. Slice the Potatoes
   Wash and thinly slice the potatoes. Aim for even slices to ensure they cook uniformly. A mandoline slicer can help create thin, even slices, but a sharp knife will work just as well.
3. Assemble the Layers
   Start by layering the potatoes in a single layer at the bottom of a greased casserole dish. Add a layer of meatballs on top, then cover with a thin layer of the creamy sauce. Repeat this process, finishing with a layer of sauce.
4. Bake
   Cover the casserole with foil and bake at 375°F (190°C) for about 45 minutes. Remove the foil, sprinkle with cheese if desired, and bake for an additional 15 minutes until the cheese is bubbly and golden and the potatoes are tender.
5. Serve and Enjoy
   Allow the casserole to cool for 10 minutes before serving. This helps the layers set and makes slicing easier.