Potato and Meatball Gratin

Here’s a recipe to guide you through the process:

– 4 large potatoes, peeled and thinly sliced
– 20-24 meatballs (precooked or homemade)
– 1 cup grated cheese (Gruyere, Emmental, or any melting cheese of your choice)
– 1 cup heavy cream
– 1 garlic clove, minced
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

1. Preheat your oven to 375°F (190°C).

2. In a large pot of salted boiling water, cook the potato slices for about 5 minutes until they are slightly tender. Drain and set aside.

3. In a separate skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.

4. Grease a baking dish with butter or cooking spray. Arrange a layer of potato slices at the bottom of the dish, slightly overlapping them.

5. Place the meatballs on top of the potatoes, distributing them evenly. You can use pre-cooked meatballs or prepare your own and cook them before assembling the gratin.

6. Sprinkle half of the grated cheese over the meatballs.

7. Repeat the layers with the remaining potato slices, meatballs, and cheese.

8. Pour the heavy cream evenly over the gratin, allowing it to seep through the layers.

9. Season with salt and pepper to taste.

10. Cover the baking dish with aluminum foil and place it in the preheated oven.

11. Bake for 35-40 minutes, or until the potatoes are tender and the cheese is golden and bubbly.

12. Remove the foil during the last 10 minutes of baking to allow the top to brown.

13. Once the gratin is cooked, remove it from the oven and let it cool for a few minutes.

14. Garnish with fresh parsley or thyme if desired.

15. Serve the gratin hot as a delicious French treat alongside a fresh salad or crusty bread.

Enjoy your gratin de pommes de terre et boulettes de viande!