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Potato and Meatball Gratin Recipe – Cheesy Comfort Casserole Recipe

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★★★★★

4.7 from 83 reviews

A comforting and cheesy Potato and Meatball Gratin casserole featuring tender meatballs baked with layers of Yukon Gold potatoes, rich tomato sauce, and creamy béchamel, topped with melted mozzarella and fresh parsley. This hearty dish combines savory flavors and textures, perfect for a satisfying family meal.

Ingredients

Scale

Meatballs

  • 1 pound lean ground beef (90/10)
  • ½ cup finely chopped sweet yellow onion
  • ⅓ cup plain panko bread crumbs
  • 1 extra large egg (beaten)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh chopped parsley
  • ½ teaspoon fresh cracked black pepper

Potatoes and Tomato Sauce

  • 5 medium Yukon Gold potatoes
  • 1½ cups crushed tomatoes
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon cracked black pepper

Cream Sauce

  • 4 tablespoons salted butter (sliced into pats)
  • 5 tablespoons all purpose flour
  • 2¼ cups whole milk (warmed to room temperature)
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • ⅛ teaspoon ground nutmeg

Topping and Garnish

  • 1 cup freshly shredded mozzarella
  • 2 teaspoons freshly chopped parsley (for garnish)

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prepare for the meatballs.
  2. Make Meatball Mixture: In a medium mixing bowl, combine ground beef, finely chopped onion, panko bread crumbs, beaten egg, Italian seasoning, fresh chopped parsley, kosher salt, and cracked black pepper. Mix thoroughly using a spoon or your hands (using gloves is recommended to avoid cross-contamination).
  3. Form Meatballs: Use a 1 ½ tablespoon scoop to portion out the meat mixture. Roll each portion into a ball and place on the prepared baking sheet, spacing them approximately 2 inches apart. You should have about 22-23 meatballs.
  4. Bake Meatballs: Bake the meatballs for 15 minutes until they begin to brown and cook through. While they bake, proceed with preparing the potatoes.
  5. Cook Potatoes: Boil the Yukon Gold potatoes whole (peel if desired, though leaving skin on is preferred) for 15-20 minutes until fork tender. Drain and immediately rinse under cold water to stop the cooking process and cool them for slicing.
  6. Prepare Tomato Sauce: In a small bowl, mix crushed tomatoes, Italian seasoning, kosher salt, and cracked black pepper. Stir to combine thoroughly.
  7. Make Cream Sauce: In a heavy-bottom saucepan over medium-high heat, melt the sliced butter completely. Whisk in the flour continuously to form a roux. Cook and whisk for 1 to 1 ½ minutes to eliminate the raw flour taste.
  8. Finish Cream Sauce: Slowly add the warmed milk to the roux, whisking constantly to avoid lumps, until the sauce thickens to a consistency similar to white gravy. Remove from heat and whisk in kosher salt, cracked black pepper, and nutmeg.
  9. Slice Potatoes: Once cooled, slice the potatoes into 1/8 inch thick rounds. Retain ends in case they are needed for layering.
  10. Assemble Casserole: Grease a 9-10 inch cast iron skillet, 9×9 baking dish, or 3-3½ quart casserole pan generously with nonstick spray. Arrange a single layer of sliced potatoes on the bottom and sides of the dish.
  11. Layer Meatballs: Place the baked meatballs on top of the bottom potato layer, arranging them in a shrinking circle to form a bullseye pattern centered in the dish.
  12. Fill Gaps With Potatoes: Fit the remaining potato slices in between the meatballs to create a fortified layer of alternating meatballs and potatoes.
  13. Add Tomato Sauce: Spoon the prepared tomato sauce evenly over the meatballs and potatoes.
  14. Top With Cream Sauce: Stir the cream sauce to maintain consistency and spoon it over the tomato sauce layer, using all the sauce.
  15. Add Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the cream sauce layer.
  16. Bake Casserole: Bake the assembled gratin in the preheated oven for 45 minutes, or until the cheese topping turns golden brown and bubbly.
  17. Rest and Garnish: Remove the gratin from the oven and let it rest for 10-15 minutes to allow flavors to meld, the potatoes to absorb juices, and excess liquid to settle. Garnish with the fresh chopped parsley before serving immediately.

Notes

  • Using nitrile gloves while mixing raw meat is recommended to prevent cross-contamination.
  • Leaving potato skins on adds texture and nutrients but can be peeled if preferred.
  • Warming the milk to room temperature before adding to the roux helps prevent lumps in the cream sauce.
  • Resting the gratin after baking enhances flavor absorption and texture.
  • You can adjust the size of the baking dish depending on your preference; a cast iron skillet or a casserole dish works well.

Keywords: potato gratin, meatball casserole, cheesy potato and meatball bake, comfort food casserole, baked meatballs and potatoes

Find it online: https://miarosetti.com/potato-and-meatball-gratin-recipe-cheesy-comfort-casserole-recipe/