Layered Potatoes and Meatballs

• Bake the casserole:
  Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil, sprinkle the remaining cheddar cheese (and Parmesan if using) on top, and bake uncovered for an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
• Serve:
  Let the casserole cool for 5-10 minutes before serving. Garnish with fresh thyme or parsley for a pop of color.

Tips for Success:

• Slice potatoes thinly: Use a mandolin slicer or a sharp knife to slice the potatoes evenly, ensuring they cook thoroughly.
• Don’t overmix the meatballs: Gently combine the ingredients to avoid dense meatballs.
• Check for doneness: Make sure the  potatoes are fork-tender before removing from the oven.

Recommendations:

• Serve with a side  salad: A light, refreshing salad balances the richness of the dish.
• Make it ahead: Prepare the casserole in advance and bake it just before serving. Leftovers reheat well, too.
• Try with different meats: Swap out pork for ground turkey or chicken for a leaner version.