Ingredients
- 4–5 medium potatoes, peeled and boiled
- 1 lb (450 g) meatballs (homemade or frozen)
- 1½ cups (150 g) shredded cheese (Gruyère, Emmental, or mozzarella)
- 1 cup (240 ml) heavy cream
- 1 small onion, finely chopped (optional)
- 1 tablespoon butter
- Salt and pepper, to taste
- A pinch of nutmeg (optional, for a French touch)
Instructions
- Preheat your oven
Set oven to 375°F / 190°C and butter a medium baking dish. - Boil and slice the potatoes
Cook potatoes until tender (about 15 minutes). Let them cool slightly, then slice into ¼-inch rounds. - Prepare the meatballs
If using raw meatballs, brown them in a skillet with butter or olive oil until golden. If pre-cooked, just warm them up. - Layer the dish
- Arrange half of the potato slices on the bottom of the dish.
- Add the meatballs on top.
- Sprinkle with half of the cheese.
- Add the remaining potatoes and cheese.
- Add the cream mixture
In a small bowl, whisk the cream with salt, pepper, and nutmeg. Pour evenly over the layered potatoes and meatballs. - Bake
Bake uncovered for 25–30 minutes, or until the top is golden and bubbly. - Serve hot
Garnish with parsley or chives if desired. Pairs beautifully with a simple green salad.
💡 Tip
You can add sautéed onions or mushrooms between layers for extra flavor — or use a mix of cheeses like Gruyère and Parmesan for that authentic French “gratin” taste.
Enjoy !!
