This cheesy layered potato and minced meat bake is a simple, hearty oven dish made with sliced potatoes, seasoned ground meat, tomato sauce, and plenty of melted mozzarella. It’s a practical recipe for family dinners, leftovers, or meal prep, and it comes together with basic ingredients.
Ingredients
- 3 large potatoes
- Olive oil (for brushing and cooking)
- 150 g grated mozzarella, divided
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 450 g minced meat (beef, pork, or mixed)
- 2 tablespoons tomato sauce
- ½ teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon curry powder
- 1 teaspoon paprika
- A pinch of dried rosemary
- 1 teaspoon Herbs de Provence
- Extra mozzarella for topping
Instructions
1. Prepare the Potatoes
Peel and slice the potatoes into thin, even rounds, about 3 mm thick. Place them in a bowl, drizzle with olive oil, and season lightly with salt, black pepper, and a little Herbs de Provence. Toss to coat evenly.
2. Pre-Cook the Potatoes
You can either bake the slices at 200°C (400°F) for about 10 minutes or lightly pan-fry them in olive oil until slightly tender. They should not be fully crisp, just partially cooked so they finish evenly in the oven.
3. Cook the Meat Filling
Heat olive oil in a pan over medium heat. Add the chopped onion and cook for 2 to 3 minutes until soft. Add garlic and cook briefly until fragrant.
Add the minced meat and break it apart while browning. Season with salt, coriander, curry powder, paprika, rosemary, and Herbs de Provence. Cook until fully browned.
Stir in the tomato sauce and let everything simmer for 2 to 3 minutes so the flavors combine.
4. Assemble the Bake
Preheat the oven to 180°C (350°F). Grease a baking dish with olive oil.
Layer as follows:
- First layer of potatoes
- Half of the meat mixture
- A handful of mozzarella
Repeat with another layer of potatoes, the remaining meat, and more cheese.
Finish with a final layer of potatoes and top generously with the remaining mozzarella.
5. Bake
Drizzle a little olive oil on top and sprinkle lightly with herbs. Bake for 30 to 35 minutes, until the top is golden and the potatoes are fork-tender.
Let it rest for about 10 minutes before slicing.
Approximate Nutrition (Per Serving)
- 420 kcal
- 27 g protein
- 25 g fat
- 20 g carbohydrates
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 170°C (340°F) for about 10 to 15 minutes to keep the top slightly crisp. Individual portions can be reheated in the microwave, though the cheese will be softer.
The bake can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
