- Prepare the Potatoes:
- Boil the potatoes in salted water until they are tender but not falling apart. Drain and let cool slightly, then slice into rounds about 1/4 inch thick.
- Make the Meatballs:
- In a bowl, mix the ground beef, egg, breadcrumbs, minced garlic, dried thyme, dried oregano, salt, and pepper. Combine well and form into small meatballs, about 1 inch in diameter.
- Cook the Meatballs:
- In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove from the skillet and set aside.
- Sauté the Onions:
- In the same skillet, add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
- Assemble the Casserole:
- Preheat your oven to 190°C (375°F). In a baking dish, arrange a layer of boiled potato slices, followed by a layer of meatballs and sautéed onions. If desired, drizzle with a bit of heavy cream for extra creaminess.
- Sprinkle a generous amount of shredded cheese over the top.
- Repeat Layers (Optional):
- If your baking dish is deep enough, you can add another layer of potatoes, meatballs, onions, and cheese.
- Bake:
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the top is golden.
- Garnish and Serve:
- Remove from the oven, sprinkle with fresh chopped parsley, and let cool slightly before serving.
This Baked Potato and Meatball Casserole makes for a comforting and hearty meal with French-inspired flavors. Enjoy!
