Cheesy Potato And Meatball Bake

This cheesy potato and meatball bake is the ultimate comfort food casserole. Tender slices of potatoes and savory meatballs are layered together, drenched in a rich, velvety garlic-cheddar cream sauce, and baked until bubbling and golden brown on top.

Ingredients

For the Potato & Meatball Base:

• 2 ½ lbs Yukon Gold potatoes, peeled and sliced thin (about ¼-inch thick rounds)
• 1 ½ lbs fully cooked meatballs (beef, Italian style, or turkey)
• 1 medium yellow onion, finely diced
• 2 tbsp olive oil or butter (for sautéing)

For the Rich Creamy Cheese Sauce:

• ¼ cup (4 tbsp) unsalted butter
• ⅓ cup all-purpose flour
• 3 cloves garlic, minced
• 2 cups whole milk
• 1 cup heavy cream
• 2 ½ cups shredded sharp cheddar cheese (divided)
• 1 tsp salt
• ½ tsp freshly cracked black pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika (optional, for extra warmth and color)

Step-by-Step Instructions

Step 1: Prep and Preheat

1. Preheat your oven to 375°F (190°C). Grease a large 9×13-inch baking dish generously with butter or non-stick spray.

Step 2: Par-Boil the Potatoes

1. Place your sliced potatoes into a large pot of salted water. Bring to a boil and cook for 5 to 6 minutes until just slightly tender when pierced with a fork (they should still be firm, as they will finish cooking in the oven).
2. Drain the potatoes thoroughly and set aside.

Step 3: Sauté the Aromatics and Meatballs

1. In a large skillet, heat the olive oil (or butter) over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft.
2. Add the meatballs and cook for 3 to 4 minutes just to warm them through and brown the edges slightly. Remove from heat and set aside.

Step 4: Make the Creamy Cheese Sauce

1. Melt the ¼ cup of butter in a medium saucepan over medium heat. Stir in the minced garlic and cook for 1 minute until fragrant.
2. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes to create a golden roux.
3. Gradually pour in the whole milk and heavy cream while whisking vigorously to prevent any lumps from forming.
4. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 4 to 5 minutes).
5. Remove the pan from the heat. Stir in the salt, black pepper, garlic powder, smoked paprika, and 1 ½ cups of the shredded cheddar cheese until completely melted and smooth.

Step 5: Assemble the Casserole

1. Arrange half of the par-boiled potato slices evenly across the bottom of your prepared 9×13-inch baking dish.
2. Scatter the sautéed onions and warmed meatballs evenly over the potato layer.
3. Pour half of the warm cheese sauce evenly over the meatballs and potatoes.
4. Layer the remaining potato slices on top, and pour the rest of the rich cheese sauce over the entire casserole, making sure all the potatoes are coated.

Step 6: Bake to Golden Perfection

1. Cover the baking dish tightly with aluminum foil. Bake at 375°F (190°C) for 25 minutes.
2. Remove the foil, sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top, and return it to the oven uncovered for 15 to 20 minutes, or until the cheese is bubbling, melted, and golden brown.

Step 7: Rest and Serve

1. Remove from the oven and let the casserole rest for 10 to 15 minutes before slicing and serving. This allows the creamy sauce to set so you can serve clean, hearty portions.