Baked Potato and Meatball Casserole

Preheat your oven to 375°F (190°C). In a large bowl, mix the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, oregano, salt, and pepper. Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.

Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches and cook, turning occasionally, for about 5-7 minutes, or until browned on all sides. They don’t need to be fully cooked through at this stage. Transfer the browned meatballs to a plate and set aside.

Prepare the Potatoes:
In a large pot of boiling salted water, cook the sliced potatoes for about 5-7 minutes, or until they are just slightly tender but not fully cooked. Drain the potatoes and set them aside.

Make the Creamy Sauce:
In a medium bowl, mix together the sour cream, milk, Dijon mustard (if using), and a pinch of salt and pepper. Stir until smooth and well combined.

Assemble the Casserole:
In a greased 9×13-inch baking dish, layer the cooked potato slices on the bottom. Top with the meatballs, arranging them evenly. Pour the creamy sauce over the potatoes and meatballs, ensuring they are fully coated.

Top with Cheese:
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

Bake the Casserole:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the potatoes are tender and the casserole is bubbling. Remove the foil and bake for an additional 5-10 minutes to allow the cheese to melt and turn golden brown.

Serve and Garnish:
Once the casserole is done, remove it from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Serving and Storage Tips: