Ingredients:
• 1 lb ground beef
• ½ lb ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• ½ cup breadcrumbs
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 1½ lbs potatoes, thinly sliced
• 1 cup heavy cream
• ½ cup beef broth
• 1 cup shredded Gruyère or mozzarella cheese
• 2 tbsp olive oil
• Fresh parsley, for garnish
Method:
1. Preheat the oven to 375°F (190°C). In a bowl, combine the ground beef, ground pork, onion, garlic, egg, breadcrumbs, thyme, salt, and black pepper. Shape into small meatballs.
2. Heat the olive oil in a skillet and brown the meatballs on all sides for 5–7 minutes. They don’t need to be fully cooked yet.
3. Arrange the sliced potatoes in a greased baking dish. Pour the cream and beef broth over the potatoes, then arrange the meatballs evenly on top. Sprinkle with shredded cheese.
4. Cover with foil and bake for 35 minutes. Remove the foil and bake for another 15–20 minutes, until the potatoes are tender, the meatballs are cooked through, and the cheese is golden and bubbly. Garnish with fresh parsley and serve hot.
