Prep time: 20 mins | Cook time: 30 mins | Servings: 6
Ingredients
- The Potato Base:
- 3 lbs Yukon Gold or Russet potatoes, peeled and cubed.
- 1/2 cup sour cream.
- 4 tbsp unsalted butter.
- 1/4 cup milk.
- 1/2 cup crumbled cooked bacon.
- The Meatballs:
- 1 lb pre-cooked or homemade Italian meatballs.
- The Topping:
- 2 cups shredded sharp cheddar cheese.
- 1/4 cup sliced green onions or fresh parsley for garnish.
- Seasoning: Salt and freshly cracked black pepper to taste.
Instructions
- Boil & Mash: Boil the potatoes in salted water until tender. Drain and mash with butter, sour cream, milk, salt, and pepper until completely smooth. Stir in the crumbled bacon.
- Spread: Grease a 9×13 inch baking dish and spread the mashed potatoes in an even layer at the bottom.
- Embed Meatballs: Press the meatballs into the potato base, spacing them out evenly across the dish.
- Cheese Layer: Sprinkle the shredded cheddar cheese generously over the top, ensuring both the meatballs and potatoes are well-covered.
- Bake: Place in a preheated oven at 375°F for 20–25 minutes. The casserole is ready when the cheese is melted and bubbly.
- Garnish: Remove from the oven and sprinkle with fresh parsley or green onions.
- Serve: Scoop deep into the dish to get a perfect mix of fluffy potatoes and juicy meatballs in every serving.