🥔🧀 French-Style Baked Potatoes with Meatballs & Cheese
Creamy • Savory • Oven-Baked Comfort
This dish is inspired by rustic French home cooking: tender boiled potatoes sliced and layered with juicy meatballs, herbs, olive oil, and melty cheese, then baked until bubbling and golden. It’s easy, affordable, and deeply satisfying—perfect for family dinners or casual gatherings.
🛒 Ingredients (Serves 4–6)
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1 kg (2.2 lb) potatoes, peeled
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350 g (12 oz) beef or chicken meatballs (homemade or store-bought)
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1½ cups grated cheese (Gruyère, mozzarella, Emmental, or a mix)
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1 small onion, thinly sliced
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2 tbsp olive oil
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½ cup milk or light cream
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1 tsp dried thyme
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½ tsp black pepper
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Salt to taste
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Fresh parsley (for garnish)
👩🍳 Instructions
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Boil the potatoes
Boil potatoes in salted water until just tender. Drain, cool slightly, and slice into rounds. -
Cook the meatballs
Pan-sear meatballs in olive oil until lightly browned (they’ll finish cooking in the oven). -
Assemble
Grease a baking dish. Layer half the potatoes, sprinkle salt, pepper, and thyme. Add onion slices and meatballs. Top with remaining potatoes. -
Add cheese & milk
Pour milk evenly over the dish. Sprinkle generously with grated cheese. -
Bake
Bake at 190°C (375°F) for 30–35 minutes, until bubbly and golden on top. -
Serve
Rest 5 minutes. Garnish with parsley and serve warm.
🌿 Mediterranean Touch (Optional)
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Add garlic slices or roasted bell peppers
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Finish with a drizzle of olive oil
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Sprinkle a little oregano or rosemary
❓ Q & A
Q: Can I use chicken or turkey meatballs?
Yes! They work perfectly and make the dish lighter.
Q: What cheese is most French-style?
Gruyère or Emmental give the most authentic flavor.
Q: Can I make it ahead of time?
Yes—assemble, refrigerate, and bake when ready.
Q: Can I add vegetables?
Absolutely—zucchini, mushrooms, or spinach are great additions.
Q: How do I store leftovers?
Refrigerate up to 3 days. Reheat in the oven for best texture.
