This Layered Potato and Meat Bake transforms simple ingredients—fresh potatoes, vibrant bell pepper, and aromatic parsley—into a golden crust beneath a savory meat filling of minced beef, onion, paprika, and black pepper. A final shower of shredded cheese and a dollop of sour cream melts into a creamy cap. Each forkful delivers crisp potato edges, tender meatiness, and gooey cheese, making it an ideal weeknight dinner or Sunday family feast.
Preparation, Cook, and Total Times
Preparation Time: 25 minutes
First Bake (Potato Layer): 25 minutes
Second Bake (Meat Layer): 30 minutes
Final Bake (Cheese Topping): 7 minutes
Total Time: Approximately 1 hour 30 minutes
Yield & Cuisine
Yield: Serves 4–6
Cuisine: European-inspired comfort food
A Full List of Ingredients
Potato Layer:
– 3–4 medium fresh potatoes (about 600 g), peeled and thinly sliced
– 1 fresh bell pepper (any color), finely diced
– 2 Tbsp fresh parsley, chopped
– 70 g sour cream
– 40 g all-purpose flour
– Salt and pepper, to taste
– 2 Tbsp oil (vegetable or olive)
Meat Layer:
– 400 g minced meat (beef, pork, or blend)
– 1 fresh onion, finely chopped
– Salt and freshly ground black pepper, to taste
– 1 tsp smoked paprika
Cheese Topping:
– 50 g shredded cheese (cheddar, mozzarella, or a blend)
– 20 g sour cream
Step-by-Step Cooking Directions
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Preheat & Prep: Preheat oven to 180 °C (350 °F). Lightly grease a 20×20 cm baking dish with oil.
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Assemble Potato Mixture: In a large bowl, combine thinly sliced potatoes, diced bell pepper, chopped parsley, 70 g sour cream, 40 g flour, and a pinch of salt and pepper. Toss until slices are evenly coated.
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Layer Potatoes: Arrange half the potato mixture in the bottom of the baking dish, pressing gently into an even layer. Drizzle with 1 Tbsp oil.
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First Bake: Bake uncovered for 20–25 minutes, or until the potatoes begin to soften and the edges turn lightly golden. Remove from oven.
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Prepare Meat Filling: While the potatoes bake, heat a skillet over medium heat. Add minced meat and chopped onion. Cook, stirring, until meat is browned and onion is translucent, about 7 minutes. Season with salt, pepper, and paprika. Drain any excess fat.
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Layer Meat: Spoon the meat mixture over the baked potato layer, spreading evenly.
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Second Bake: Return the dish to the oven and bake for 25–30 minutes, until the meat layer is bubbling and potatoes are tender when pierced.
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Add Cheese & Cream: Remove from oven. Dollop 20 g sour cream over the meat and sprinkle 50 g shredded cheese evenly on top.
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Final Bake: Bake uncovered for an additional 5–7 minutes at 180 °C, until cheese is melted, bubbly, and beginning to brown.
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Rest & Serve: Let rest 5 minutes before slicing. Garnish with extra parsley if desired and serve warm.
Nutritional Information
Per serving (1/6 of dish): Calories 430 kcal • Protein 22 g • Fat 24 g • Carbohydrates 33 g • Fiber 3 g • Sodium 550 mg
The Origins and Popularity of the Recipe
Casseroles that layer vegetables and meat date to 19th-century European home cooking—peasant families maximized limited resources by combining starches and proteins in one dish. This style evolved into modern “bakes,” celebrated for ease and flavor. The addition of cheese and cream reflects Italian and French influences, while the simplicity resonates in homes worldwide.
Reasons Why You’ll Love the Recipe
• One-dish meal: Layers everything in one pan—minimal cleanup.
• Make-ahead: Assemble, refrigerate, and bake later.
• Versatile: Swap meats, add veggies, or adjust spices to your taste.
• Family-friendly: Kids adore gooey cheese and tender potatoes.
• Comforting: Warm, hearty, and filling for cold evenings.
Health Benefits
Potatoes offer vitamin C and fiber; parsley contributes antioxidants and vitamins A and K. Lean minced meat is a good protein source, while moderate use of flour and sour cream provides creaminess without excess carbs.
Serving Suggestions
Serve with a crisp green salad tossed in vinaigrette to cut through richness. Offer steamed green beans or roasted carrots for extra vegetables. A glass of light red wine or amber ale pairs beautifully.
Common Mistakes to Avoid
• Skipping softening: Ensure potatoes partially bake before adding meat to avoid undercooked centers.
• Overcrowding meat: Brown in batches for better caramelization.
• Uneven layers: Press each layer evenly to ensure uniform cooking.
Pairing Recommendations
Wine: A fruity Pinot Noir or Beaujolais.
Beer: Malty brown ale or amber lager.
Non-alcoholic: Sparkling water with a lemon slice.
Cooking Tips
• Slice potatoes uniformly for even bake.
• Drain excess fat from meat to prevent greasy bake.
• Let casserole rest before cutting for cleaner slices.
Variations to Try
– Add a layer of sautéed mushrooms or spinach between potatoes and meat.
– Use sweet potatoes or a mix of root veggies.
– Spice it up with chili flakes or curry powder.
– Top with Parmesan instead of cheddar for sharper flavor.
Similar Recipes to Try
– Classic Shepherd’s Pie
– Cheesy Broccoli and Rice Casserole
– Moussaka (Eggplant and Meat Bake)
– Italian Sausage and Potato Gratin
Ingredient Spotlight
Bell Pepper: Adds crisp texture, sweetness, and vitamin C, elevating both flavor and nutrition in the potato layer.
Conclusion
This Layered Potato and Meat Bake delivers rustic comfort with a cheesy twist. Easy to customize and perfect for feeding a crowd, it’s a surefire way to turn pantry staples into a memorable meal.
10 Comprehensive FAQ Section
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Can I use leftover roast meat instead of minced? Yes—cube or shred and layer as directed.
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How do I prevent sogginess? Pre-bake potatoes and drain meat fat well.
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Can I freeze leftovers? Freeze individual portions; thaw and reheat in oven at 180 °C for 10 minutes.
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What cheese works best? Cheddar, mozzarella, or a Gruyère blend.
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How do I make it gluten-free? Substitute flour with cornstarch or rice flour.
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Can I cook this in a slow cooker? Yes—assemble layers and cook on low for 4–5 hours.
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My top browned too fast—what now? Cover loosely with foil and continue baking.
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How to reheat properly? In oven at 160 °C for 10 minutes to restore crispness.
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Can I add more veggies? Absolutely—peas, carrots, or zucchini suit well.
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What side goes best? A tangy coleslaw or simple tomato salad.