This comforting French-inspired potato and meatball casserole is hearty, cheesy, and surprisingly high in protein. Tender potato slices cradle juicy, herb-packed meatballs, all baked under a golden blanket of melted cheese. Perfect for family dinners or meal prep.
Servings & Timing
Serves: 4–6
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: ~1 hour 10 minutes
Ingredients
Potato Layer
3 large potatoes, peeled and sliced into ½-inch rounds
1 chopped white onion
Salt & black pepper, to taste
High-Protein Meatballs
1½ lb lean ground beef (90–93% lean for higher protein)
1 large egg
½ cup low-fat cottage cheese (blended smooth – boosts protein
2 cloves garlic, minced
1 tsp paprika
1 tsp dried parsley or Italian seasoning
½ tsp salt
½ tsp black pepper
Cheese & Sauce
1½ cups shredded mozzarella or part-skim mozzarella
½ cup grated Parmesan
½ cup plain Greek yogurt (or light cream for richer version)
½ cup beef or chicken broth
Step-by-Step Instructions
Prep the Potatoes
Bring a large pot of salted water to a boil.
Boil potato slices 8–10 minutes until just tender (not mushy).
Drain and set aside.
Make the High-Protein Meatballs
In a bowl, combine ground beef, egg, blended cottage cheese, garlic, spices, salt, and pepper.
Mix gently (don’t overwork).
Shape into medium meatballs
Assemble the Casserole
Preheat oven to 375°F (190°C).
Grease a round or oval baking dish.
Arrange potatoes around the edges and bottom.
Nestle meatballs between potato slices.
Scatter chopped onion over the top.
Add Sauce & Cheese
Whisk Greek yogurt and broth together.
Pour evenly over the dish.
Sprinkle mozzarella and Parmesan on top.
Bake
Cover loosely with foil and bake 30 minutes.
Remove foil and bake 15–20 minutes more until bubbly and golden.
