🥔 Mediterranean French Potato & Meatball Gratin

🥔 Mediterranean French Potato & Meatball Gratin

🇫🇷 Description

A rustic, oven-baked dish combining tender boiled potatoes, juicy Mediterranean-style meatballs, and melted cheese — layered and baked to golden perfection. Think of it as a mix between a French gratin dauphinois and an Italian meatball bake.

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🧺 Ingredients (Serves 4–6)

For the meatballs:

• 500 g (1 lb) ground beef, lamb, or a mix

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• 1 tsp dried oregano or thyme

• ½ tsp cumin (optional, for Mediterranean flavor)

• Salt and black pepper, to taste

• 1 egg

• 2 tbsp breadcrumbs

• 1 tbsp olive oil (for frying)

For the potatoes:

• 4–5 medium potatoes, peeled

• Salted water for boiling

For the sauce:

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 cup tomato puree or passata

• ½ tsp paprika

• 1 tsp dried basil or herbes de Provence

• Salt and pepper, to taste

For assembling:

• 1 cup shredded cheese (Gruyère, mozzarella, or a Mediterranean mix)

• ¼ cup grated Parmesan (optional)

• Fresh basil or parsley for garnish

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👩‍🍳 Instructions

1. Prepare the potatoes

   • Peel and slice the potatoes into ½ cm (¼ inch) thick rounds.

   • Boil in salted water for about 10 minutes, until just tender but not falling apart.

   • Drain and set aside.

2. Make the meatballs

   • In a bowl, mix the ground meat with onion, garlic, parsley, herbs, cumin, egg, breadcrumbs, salt, and pepper.

   • Form small meatballs (about 1 inch wide).

   • Heat olive oil in a skillet and brown the meatballs on all sides (they don’t need to be fully cooked).

   • Set aside.

3. Prepare the sauce

   • In the same skillet, add a little olive oil and sauté garlic until fragrant.

   • Add tomato puree, paprika, basil, salt, and pepper.

   • Simmer for 5–10 minutes until thickened slightly.

4. Assemble the gratin

   • Preheat oven to 190°C (375°F).

   • In a baking dish, layer half the boiled potato slices.

   • Add the browned meatballs evenly on top.

   • Pour over the tomato sauce.

   • Add the rest of the potatoes.

   • Sprinkle with shredded cheese and Parmesan.

5. Bake

   • Bake uncovered for 25–30 minutes, until bubbly and golden brown on top.

6. Serve

   • Let rest 5 minutes before serving.

   • Garnish with fresh parsley or basil.

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🍷 Serving Suggestions

• Pair with a crisp green salad with lemon vinaigrette.

• Serve alongside a glass of Provençal rosé or light red wine like Beaujolais.