Cheesy Potato and Meatball Bake

Ingredients

For the Meatballs

1 pound ground beef, 80/20 lean
1/2 cup plain breadcrumbs
1 egg, large
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 tablespoon olive oil

For the Potato Layer

2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
1 yellow onion, medium, thinly sliced
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground

For the Cheese Sauce

1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk, warmed
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/8 teaspoon nutmeg, ground

For Garnish

2 tablespoons fresh parsley, chopped

Instructions

1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
2
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined, being careful not to overmix. Roll the mixture into approximately 24-28 small meatballs, about 1 inch in diameter.
⏱️ 10 min
3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides, about 5-7 minutes. They don't need to be cooked through, just browned. Remove the meatballs from the skillet and set aside.
⏱️ 7 min
4
In the same skillet (no need to clean), melt 2 tablespoons of butter over medium heat. Add the thinly sliced yellow onion and cook until softened and translucent, about 5-7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.
⏱️ 7 min
5
To make the cheese sauce, melt 1/4 cup of unsalted butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warmed whole milk until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens, about 3-5 minutes.
⏱️ 7 min
6
Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese and Monterey Jack cheese until melted and smooth. Add the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and ground nutmeg. Stir until well combined.
⏱️ 3 min
7
Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Top with half of the sautéed onions. Evenly distribute half of the browned meatballs over the onions. Pour about one-third of the cheese sauce over this layer.
⏱️ 5 min
8
Repeat the layers: remaining potatoes, remaining onions, remaining meatballs. Pour the remaining cheese sauce evenly over the top, ensuring all ingredients are covered.
⏱️ 3 min
9
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
⏱️ 45 min•🌡️ 375
10
Remove the bake from the oven and let it rest for 10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min