Instructions:
Preheat the oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Make the meatballs:
In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, chopped onion, minced garlic, parsley, paprika, salt, and pepper. Mix well, then form the mixture into 1-inch meatballs.
Fry the meatballs:
Heat 2 tbsp of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5-6 minutes. They don’t need to be fully cooked as they will finish cooking in the oven. Remove from the skillet and set aside.
Layer the potatoes:
Arrange half of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish. Season with a pinch of salt, pepper, garlic powder, and onion powder.
Add the meatballs and cheese:
Place the browned meatballs over the layer of potatoes. Sprinkle half of the shredded cheddar cheese over the meatballs.
Layer more potatoes:
Arrange the remaining potato slices over the meatballs and cheese, creating a second layer. Season again with salt, pepper, garlic powder, and onion powder.
Make the sauce:
In a medium bowl, whisk together the heavy cream and chicken or beef broth. Pour this mixture evenly over the potato and meatball layers.
Bake the casserole:
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil, sprinkle the remaining cheddar cheese (and Parmesan if using) on top, and bake uncovered for an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Serve:
Let the casserole cool for 5-10 minutes before serving. Garnish with fresh thyme or parsley for a pop of color.
Tips for Success:
Slice potatoes thinly: Use a mandolin slicer or a sharp knife to slice the potatoes evenly, ensuring they cook thoroughly.
Don’t overmix the meatballs: Gently combine the ingredients to avoid dense meatballs.
Check for doneness: Make sure the potatoes are fork-tender before removing from the oven.
