Main Page
Children's recipes
Meat patty casserole with potato slices and cheese

Meatball and Potato Casserole with Cheese

Delicious, made from simple ingredients, and perfect for a family dinner! This casserole of meatballs with potato slices and cheese isn't just wonderfully tasty — it also looks beautiful on the table. It's a complete meal, side dish included, and it's incredibly filling. Best of all, it comes together surprisingly easily!

UnicornSteak

Recipe author

Meat patty casserole with potato slices and cheese

Composition / ingredients

Servings:

Pork

300

Beef

300

Potatoes

600

White bread

Milk

100

Vegetable oil

Herb blend

Salt

Onion

Hard cheese

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 10 g

Fats 32 % 9 g

Carbohydrates 32 % 9 g

158 kcal

GI: 89 / 11 / 0

Cooking method

Step 1:

How do you make a casserole of meatballs with potato slices and cheese? Gather your ingredients. Put the white bread in a bowl and pour two tablespoons of milk over it (room temperature works best). You can use store-bought ground meat, but I prefer to grind mine myself.
Step 2:

Rinse the pork and beef and cut them into small pieces. Run the meat through a meat grinder fitted with a fine plate. I always grind the meat twice so the finished dish comes out juicier and lighter — and I'd suggest you do the same.
Step 3:

Season the ground meat with salt, add the dried herbs, and mix in the finely chopped onion. The onion makes the meatballs twice as tasty and far juicier. Mix the meat thoroughly, cover it, and let it rest for a bit.
Step 4:

Meanwhile, prep the potatoes. Wash and peel them — younger, medium-sized potatoes work best. With a sharp knife, cut them into slices no more than 1/8 inch (4 mm) thick. The thinner the slices, the faster they'll cook, but don't slice them too thin or they'll dry out. Grease a baking dish with vegetable oil and arrange two-thirds of the potatoes over the bottom and up the sides.
Step 5:

Shape the ground meat into small, neat meatballs and set them in the dish on top of the potatoes, leaving about a half inch (1 cm) between them.
Step 6:

Tuck the remaining potatoes into the gaps between the meatballs, standing the slices on edge. Arranged this way, the potatoes look prettier in the finished dish.
Step 7:

Pour the milk into the dish, making sure some reaches the meatballs too. Lightly salt the top layer of potatoes.
Step 8:

Generously scatter coarsely grated cheese over the top. Bake in an oven preheated to 350°F (180°C) for 40 minutes. The meatballs should be cooked through and the cheese melted and golden. Adjust the exact time and temperature to suit your oven.

You can serve this dish straight from the baking dish it was cooked in — to me, that's both attractive and cozy in a homey way. These meatballs are kid-friendly, and grown-ups will be pleasantly surprised by the flavor and presentation too. Enjoy!
To keep your eyes from stinging while you chop onions, rinse the onion and the knife under cold water. Your cutting board won't hold onto that oniony smell if you rub it with a piece of lemon before slicing.
Keep in mind that every oven is different, so your temperature and cooking time may vary from what's listed. For any baked dish to come out just right, get familiar with how your own oven behaves.