Instructions:
- Prepare the Potatoes:
- Boil the sliced potatoes in salted water for about 10-12 minutes until just tender (but not falling apart). Drain and set aside.
- Prepare the Meatballs:
- In a large bowl, combine ground meat, chopped onion, garlic, egg, breadcrumbs, herbs, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- Heat olive oil in a skillet over medium heat. Fry the meatballs until browned on all sides (about 6-8 minutes). Set aside.
- Assemble the Gratin:
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with butter. Arrange half of the boiled potato slices in a single layer on the bottom.
- Add the browned meatballs on top of the potato layer.
- Sprinkle half of the grated Gruyère or Emmental cheese over the meatballs.
- Add the remaining potato slices on top, and pour the heavy cream evenly over the entire dish. Season with salt, pepper, and nutmeg (if using).
- Top with the remaining cheese and sprinkle with grated Parmesan.
- Bake the Dish:
- Bake in the preheated oven for 25-30 minutes until the cheese is melted, bubbly, and golden brown on top.
- Serve:
- Garnish with fresh parsley if desired, and serve hot.
This dish combines the creamy richness of French potato gratin with savory meatballs and melted cheese. It’s perfect for a cozy family dinner!