This hearty potato and meatball gratin is a comforting, family-style dish layered with tender potatoes, flavorful ground beef, rich béchamel sauce, and melted mozzarella. It’s a warm, satisfying recipe perfect for weekend dinners, gatherings, or whenever you want a homemade dish with deep flavor and a creamy finish. With simple ingredients and clear steps, this recipe creates a beautifully presented meal that looks impressive yet is easy to prepare.
Ingredients
Main Dish
- 3 large potatoes
- 1 white onion, chopped
- 1.6 pounds (750 grams) ground beef
- 1 teaspoon (15 ml) paprika
- 1 cup (100 grams) shredded mozzarella cheese
- 1 cup (250 ml) basic béchamel sauce
- Salt and pepper, to taste
- Fresh parsley, for garnish
Béchamel Sauce
- 4 cups (1 liter) milk
- 5 tablespoons (75 grams) butter
- 4 tablespoons (48 grams) flour
- 2 teaspoons (10 ml) salt
- ½ teaspoon (3 ml) ground nutmeg
Instructions
1. Prepare the Béchamel Sauce
Start by making the creamy base of the dish.
In a saucepan over medium-low heat, melt the butter until smooth. Add the flour and cook while stirring constantly for about 6 minutes, until the mixture forms a golden roux.
Slowly whisk in the heated milk, making sure the sauce stays smooth with no lumps.
Bring to a gentle boil, then reduce heat and simmer for 10 minutes, stirring frequently.
Season with salt and nutmeg. Set aside.
2. Preheat the Oven
Preheat your oven to 400°F (200°C) so it’s ready for baking.
3. Prepare the Meat Mixture
In a large bowl, combine:
- Ground beef
- Paprika
- Chopped onion
- Chopped parsley
- Salt and pepper
Mix thoroughly to evenly distribute the seasonings.
4. Cook the Potatoes
Peel the potatoes and boil them for about 7 minutes, until they just begin to soften.
Drain and slice them into round pieces. Avoid overcooking since they will finish baking in the oven.
5. Assemble the Dish
Use a pie dish or baking dish.
- Arrange a single layer of potato slices at the bottom, forming a border around the edges.
- Shape the beef mixture into meatballs, roughly the size of an ice cream scoop.
- Place the meatballs inside the dish.
- Use additional potato slices to create dividers between the meatballs, forming separate sections.
This gives the gratin a beautiful, structured appearance.
6. Add the Béchamel and Cheese
Pour the béchamel sauce evenly over the meatballs and potatoes, filling each section.
Top generously with shredded mozzarella cheese.
7. Bake
Bake the dish for about 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
8. Serve
Remove from the oven and garnish with fresh parsley.
Serve hot and enjoy the creamy, savory layers.
Recipe Variations
- Add Vegetables: Mix in chopped bell peppers, zucchini, or carrots for added flavor and nutrition.
- Try Different Cheeses: Cheddar, provolone, or a cheese blend can add depth.
- Increase the Heat: Add chili flakes, cayenne, or hot paprika for a spicy version.
- Herb Upgrade: Fresh thyme or rosemary can bring aromatic flavors to both the béchamel and meat mixture.
- Layered Version: Instead of forming meatballs, alternate layers of potatoes and meat mixture for a lasagna-style effect.
Storage Instructions
Refrigerator
Allow the dish to cool completely.
Cover tightly with plastic wrap, foil, or a fitted lid.
Store for 3 to 4 days.
Freezer
To store long-term, freeze in a freezer-safe container or tightly wrapped dish.
It will keep for up to 3 months.
Reheating
- If frozen, thaw overnight in the refrigerator.
- Reheat in the oven at 350°F (175°C) until warmed through.
- The microwave can also be used for quicker reheating.