Easy Recipes
Ingredient Spotlight

Layer Potatoes and Meatballs

Indulging in a comforting and hearty casserole is a culinary experience that transcends time and culture. This recipe for Layered Potatoes and Meatballs offers a delightful fusion of flavors and textures, combining tender meatballs, creamy béchamel sauce, and layers of savory potatoes. Assembled with care and baked to perfection, this dish promises to be a cherished addition to your family’s table. Let’s embark on a culinary journey and create a mouthwatering masterpiece together.

Layered Potatoes and Meatballs Recipe:


For the Dish:

  • 3 potatoes, peeled and boiled
  • 1 white onion
  • 1 package of ground beef
  • 1 teaspoon of chopped parsley
  • 1 pinch of paprika
  • 1 large bag of shredded mozzarella
  • Bechamel sauce
  • Salt
  • Pepper

For the Bechamel Sauce:

  • 5 tablespoons of butter
  • 4 tablespoons of all-purpose flour
  • 4 cups of milk
  • 2 teaspoons of salt
  • 1/2 teaspoon of nutmeg


  1. Prepare the Bechamel Sauce:
    • Melt butter in a medium saucepan over medium-low heat. Add flour and stir until smooth and light golden in color.
    • Heat milk in a separate pan until almost boiling. Gradually add hot milk to the butter-flour mixture, whisking constantly until smooth.
    • Bring the mixture to a boil and cook for 10 minutes, stirring constantly. Season with salt and nutmeg. Set aside.
  2. Preheat and Prepare:
    • Preheat the oven to 400 degrees Fahrenheit.
    • Peel and boil the potatoes until semi-soft, approximately 7 minutes. Slice them thinly.
  3. Prepare the Meat Mixture:
    • In a bowl, combine the ground beef, chopped parsley, paprika, salt, and pepper. Mix until well combined.
  4. Assemble the Dish:
    • Arrange a layer of sliced potatoes on the bottom of a round glass baking dish. Place another layer around the sides.
    • Form the meat mixture into meatballs and place them on the sliced potatoes.
    • Use the remaining potato slices to create walls between the meatballs, forming individual compartments.
    • Pour the prepared bechamel sauce into each compartment until relatively full. Top with shredded mozzarella.
  5. Bake:
    • Place the baking dish in the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly.
  6. Serve:
    • Once done, remove from the oven and let it cool slightly before serving. Enjoy the cheesy and creamy goodness!

Tips for Perfect Layered Potatoes and Meatballs:

  1. Ensure the potatoes are sliced thinly and evenly for uniform cooking.
  2. Experiment with different herbs and spices in the meat mixture to customize the flavor to your liking.
  3. Allow the dish to rest for a few minutes after baking to allow the flavors to meld together before serving.
  4. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

FAQs (Frequently Asked Questions):

  1. Can I use ground chicken or turkey instead of beef?
    • Yes, ground chicken or turkey can be used as a substitute for beef in this recipe.
  2. Can I make the bechamel sauce ahead of time?
    • Yes, you can prepare the bechamel sauce in advance and store it in the refrigerator until ready to use.
  3. Can I freeze this dish for later?
    • Yes, this dish can be frozen before or after baking. Ensure it is tightly wrapped to prevent freezer burn.
  4. Can I add vegetables to this dish?
    • Yes, feel free to add diced vegetables such as carrots, peas, or bell peppers for added flavor and nutrition. Adjust cooking time accordingly.

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