French-inspired potato and meatball bake

Ingredients

For the French-Style Meatballs

• 1 lb (450g) Ground Beef (80/20 lean-to-fat ratio)
• 0.5 lb (225g) Ground Pork
• 1/2 cup Breadcrumbs (preferably panko or fresh white breadcrumbs soaked in 2 tbsp milk)
• 1 large Egg , lightly beaten
• 2 cloves Garlic , minced
• 2 tbsp Fresh Parsley , finely chopped
• 1 tsp Fresh Thyme leaves
• 1/2 tsp Shallot powder or finely grated shallot
• 1 tsp Salt
• 1/2 tsp Black pepper , freshly cracked

For the Potato & Caramelized Onion Base

• 2.5 lbs (1.1 kg) Yukon Gold Potatoes , peeled and sliced paper-thin (approx. 1/8-inch / 3mm using a mandoline)
• 3 large Yellow Onions , thinly sliced into half-moons
• 3 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 1/2 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
• 1.5 cups Beef Stock or rich bone broth
• 1 cup Heavy Cream (36% milkfat)
• 1/2 tsp Whole Nutmeg , freshly grated
• 1 bay leaf

For the Topping & Garnish

• 1.5 cups (150g) Gruyère Cheese , freshly shredded (or a blend of Gruyère and Comté)
• 1/2 cup (50g) Parmesan , finely grated
• Fresh Chives & Thyme , chopped for serving

Instructions

1. Melt 3 tbsp butter with 1 tbsp olive oil in a large skillet over medium heat.
2. Add the sliced yellow onions and a pinch of salt. Stir well to coat.
3. Reduce heat to Medium-Low . Cook slowly, stirring every few minutes, until the onions turn a deep jammy mahogany brown (approx. 20–25 minutes).
4. Pour in the 1/2 cup dry white wine to deglaze the skillet. Scraping up any browned bits stuck to the bottom of the pan. Simmer for 2 minutes until the wine reduces by half. Remove from heat and set aside.
5. In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, minced garlic, parsley, thyme, salt, and pepper . Mix gently with your hands just until incorporated (do not overwork, or meatballs will become tough).
6. Roll the mixture into 18–20 medium-sized meatballs (about 1.5 inches in diameter).
7. Wipe out the skillet, heat a splash of oil over Medium-High heat , and sear the meatballs for 2–3 minutes per side until a brown crust forms. Note: They do not need to be cooked through completely, as they will finish cooking in the oven. Set seared meatballs aside on a plate.
8. In a saucepan, combine the 1.5 cups beef stock , 1 cup heavy cream , grated nutmeg , bay leaf , 1 tsp salt , and 1/2 tsp black pepper .
9. Bring to a gentle simmer over Low heat for 3 minutes to infuse the flavors. Remove the bay leaf.
10. Preheat your oven to 375°F (190°C) and lightly butter a 9×13-inch (3-liter) ceramic or glass baking dish.
11. Layer half of the thinly sliced Yukon Gold potatoes across the bottom, overlapping them slightly like shingle tiles.
12. Spread half of the caramelized onions over the potato layer.
13. Arrange the seared meatballs evenly across the casserole dish.
14. Scatter the remaining caramelized onions around the meatballs, then tuck the remaining potato slices into the spaces between and around the meatballs.
15. Carefully pour the warm cream and beef stock mixture over the entire casserole, ensuring all potatoes are moistened.
16. Cover the baking dish tightly with aluminum foil.
17. Bake covered for 30 minutes to allow the steam to tenderize the potatoes.
18. Remove the foil. Top evenly with the shredded Gruyère and Parmesan cheese .
19. Return to the oven uncovered and bake for another 15–20 minutes until the potatoes are tender when pierced with a knife and the liquid is bubbling.
20. Optional Crisp Finish: Turn the oven setting to High Broil for 1–2 minutes until the cheese is blistered and golden brown. Watch closely to prevent burning.

Nutrition

Calories: 585 kcal — · Protein: 29 g 58% · Fat: 36 g 46% · Carbohydrates: 38 g 14% Dietary · Saturated Fat: 18 g 90% · Fiber: 4 g 14% · Sugar: 6 g — · Sodium: 890 mg 39%