French potato and meatball recipe

Oh, that’s a delicious choice! 😍 A French-style Potato and Meatball Dish — often inspired by rustic Provençal or bistro-style gratins — combines juicy, herbed meatballs with tender potatoes baked in a creamy, savory sauce. Think gratin dauphinois meets meatballs in a velvety sauce. 🥔🥩🇫🇷

Here’s a cozy, classic version you can easily make at home 👇

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🇫🇷 French Potato and Meatball Bake (Gratin de Pommes de Terre et Boulettes de Viande)

Serves: 4–6

Prep Time: 25 min | Cook Time: 40 min

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🥩 Ingredients

For the Meatballs:

• 1 lb (450 g) ground beef (or half beef, half pork)

• 1 small onion, finely grated

• 2 cloves garlic, minced

• ¼ cup breadcrumbs

• 1 egg

• 2 tbsp fresh parsley, chopped

• 1 tsp Dijon mustard

• ½ tsp herbes de Provence (or thyme + rosemary)

• Salt & pepper, to taste

For the Potatoes & Sauce:

• 4–5 medium potatoes, peeled and thinly sliced

• 1 cup heavy cream (or half cream, half milk)

• ½ cup grated Gruyère cheese (or Swiss/Emmental)

• 1 tbsp butter

• ½ tsp nutmeg (optional, for that French touch)

• Salt & pepper, to taste

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👩‍🍳 Instructions

1. Make the meatballs

1. In a bowl, mix all meatball ingredients until well combined.

2. Roll into small balls (about 1 inch).

3. In a skillet, heat a drizzle of oil and brown the meatballs on all sides — no need to cook through; they’ll finish in the oven.

4. Remove and set aside.

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2. Prepare the potatoes & sauce

1. Preheat oven to 375°F (190°C).

2. In a saucepan, heat cream, butter, salt, pepper, and nutmeg until warm — don’t boil.

3. Add half the cheese and stir until melted and smooth.

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3. Assemble

1. Grease a baking dish with butter.

2. Layer half the sliced potatoes on the bottom.

3. Arrange browned meatballs over the potatoes.

4. Cover with the rest of the potatoes.

5. Pour the warm cream mixture evenly over everything.

6. Top with remaining cheese.

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4. Bake

• Cover loosely with foil and bake 30 minutes.

• Remove foil and bake another 10–15 minutes until golden and bubbling.

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🍽️ Serve

Let it rest for 5 minutes before serving.
Pair with a crisp green salad and a glass of red wine 🍷 — it’s rich, creamy, and full of flavor!

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💡 Variations

• Add sautéed mushrooms or leeks for a more rustic French flair.

• For a lighter version, use milk instead of cream and top with Parmesan instead of Gruyère.

• You can even add a splash of white wine to the cream for more depth.

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Would you like me to give you a “French onion-style” version next — with caramelized onions layered between the potatoes and meatballs for extra flavor? 🧅💛