Cheesy Layered Potato and Ground Meat Bake

1. Prepare the Meat Filling: In a large skillet, heat olive oil or butter over medium heat. Add chopped onions and sauté until soft and golden. Add minced garlic, grated carrot, and diced bell pepper, and cook for another 3–4 minutes.

   

2. Cook the Ground Meat: Add the ground meat to the skillet and cook until browned, breaking it apart with a spoon. Season with salt, black pepper, paprika, and thyme. Stir in the tomato paste and mix well to coat everything evenly. Cook for 5 more minutes, then remove from heat and set aside.

3. Prepare the Potatoes: Peel and slice the potatoes into thin, even rounds. For best results, use a mandoline slicer. Parboil the slices in salted water for about 5 minutes until slightly tender but not fully cooked. Drain well.

   

4. Make the Cream Mixture: In a bowl, whisk together cream (or milk) and eggs. Add a pinch of salt and pepper. This mixture will help bind the layers and create a smooth, custard-like texture once baked.

5. Assemble the Layers: Preheat your oven to 180°C (350°F). Grease a baking dish with butter or oil. Begin with a layer of potato slices, overlapping slightly. Add a layer of the cooked meat mixture, then sprinkle a handful of cheese. Repeat the layers until all ingredients are used, finishing with potatoes and cheese on top.

   

6. Add Cream Mixture: Slowly pour the cream and egg mixture over the layered dish, allowing it to seep through all the layers evenly. Sprinkle breadcrumbs on top if desired for an extra crispy crust.

7. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20–25 minutes until the top is golden and bubbling.

8. Serve: Let it rest for about 10 minutes before slicing. Garnish with fresh and serve warm.

   

Nutrients

• Calories: 420 kcal per serving

• Protein: 22 g

• Fat: 25 g

• Carbohydrates: 30 g

• Fiber: 3 g

• Calcium: 180 mg

• Sodium: 700 mg

Why You’ll Love This Recipe

This Cheesy Layered Potato and Ground Meat Bake has everything you want in a meal—creamy, cheesy, and savory flavors all in one comforting bite. It’s a complete dish that doesn’t need fancy sides or complicated prep. It’s hearty enough for dinner yet simple enough to make on a weeknight. The golden crust, the tender potato layers, and the juicy meat filling make it impossible to resist. Even picky eaters love it, and leftovers taste even better the next day. It’s comfort food done right—rich but not greasy, filling but perfectly balanced.

The Origins and Inspiration Behind the Dish

This dish takes inspiration from traditional European casseroles like the French gratin dauphinois and the Greek moussaka. These classic dishes rely on layering vegetables and meat, binding them together with creamy sauces and cheese. Over time, home cooks worldwide adapted the recipe with local ingredients—potatoes instead of eggplant, minced beef instead of lamb, and simple seasonings that bring warmth and depth. The result is a dish that feels both rustic and elegant, reminiscent of homemade meals shared around a family table.

Ingredient Spotlight

• Potatoes: They form the hearty base of the dish. Russet or Yukon Gold potatoes work best because they soften well and absorb the flavors of the sauce.

  

• Ground Meat: Beef provides a rich, meaty depth, while pork adds a subtle sweetness. You can also use turkey or chicken for a lighter version.

• Cheese: The creamy melt of mozzarella or the sharpness of cheddar elevates the dish, giving it that gooey, satisfying finish.

• Cream and Eggs: These bind everything together into a soft, custardy texture.

  

• Tomato Paste: Adds depth, tang, and a touch of sweetness that balances the richness of the cheese and meat.