Craving a comforting and flavorful dinner that’s easy to prepare? Look no further than this Italian Potato Bake! Layers of thinly sliced potatoes are nestled between a savory seasoned meat sauce and a creamy cheese mixture, creating a dish that’s sure to become a family favorite. Plus, it’s ready in under an hour, making it perfect for busy weeknights.
Ingredients:
500g potatoes (about 4 medium), peeled and thinly sliced
1 onion, finely chopped
500g ground meat (beef, pork, or a mixture – your choice!)
150g tomato sauce (passata or crushed tomatoes work well)
250g mozzarella cheese, sliced or shredded
150g Parmesan cheese, grated (or another hard cheese you like)
3 large eggs
200 ml milk
70g all-purpose flour
20g sour cream
Olive oil
Salt, to taste
Freshly ground black pepper, to taste
Dried oregano
Dried paprika
Instructions:
1.Preheat the oven and prep the potatoes: Heat your oven to 180°C (355°F). In a large bowl, toss the sliced potatoes with olive oil, salt, pepper, a sprinkle of oregano, and paprika. Make sure they’re evenly coated.
2.Sauté the onion and cook the meat: Heat a drizzle of olive oil in a large skillet over medium heat. Sauté the chopped onion until softened and translucent. Add your chosen ground meat, season it with salt, pepper, and paprika, and cook until browned and crumbled. Stir in the tomato sauce and let it simmer for a minute or two, then remove from heat.
3.Layer it up! In a baking dish, spread half of the seasoned potatoes in an even layer. Top them with half of the meat mixture and half of the mozzarella cheese. Repeat the layers with the remaining potatoes, meat mixture, and mozzarella. Finally, sprinkle the top with grated Parmesan cheese.
4.Make the creamy egg mixture: In a medium bowl, whisk together the eggs, milk, flour, sour cream, and a pinch of salt. Make sure it’s smooth and creamy.
5.Bake to golden perfection: Pour the egg mixture evenly over the layered ingredients in your baking dish. Bake it in the preheated oven for about 40 minutes, or until the top is beautifully golden brown and bubbly, and the potatoes are tender when pierced with a fork.
6.Serve and enjoy! Let the bake cool slightly before serving to allow the layers to set for easier cutting and plating.
Serving Suggestions
This Italian Potato Bake is a complete meal on its own. However, if you’d like to add some extra sides, consider a simple green salad with a balsamic vinaigrette, roasted vegetables, or crusty bread for dipping into the creamy cheese sauce.
Cooking Tips
For a richer flavor, brown the ground meat in batches to avoid overcrowding the pan, which can lead to steamed meat instead of browned meat.
Don’t be afraid to experiment with different herbs and spices. A pinch of red pepper flakes can add a touch of heat, or you could try Italian seasoning instead of oregano and paprika.
If you don’t have sour cream, you can substitute an equal amount of plain yogurt or mayonnaise.
Nutritional Benefits
This dish is a good source of protein from the meat and cheese, and the potatoes provide carbohydrates for energy. You’ll also get some vitamins and minerals from the vegetables and dairy products.
Dietary Information
This recipe can be easily adapted to different dietary needs. For a gluten-free option, use gluten-free flour and ensure your chosen cheese and tomato sauce are gluten-free as well. This dish is not vegetarian due to the meat content, but you can easily substitute plant-based ground “meat” for a vegetarian option.
Storage
Leftover potato bake can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through.
Why You’ll Love This Recipe
There’s so much to love about this Italian Potato Bake! It’s:
Easy to prepare: With minimal prep and a straightforward cooking process, this dish is perfect for busy weeknights.
Flavorful: The combination of seasoned meat, creamy cheese, and tender potatoes creates a delicious and comforting meal.
Customizable: Feel free to experiment with different types of meat, cheeses, and herbs to personalize the recipe to your taste.
