Irresistible Cheesy Layer Italian Potato And Meat Bake Delight

Why you’ll love this recipe

I like this recipe because it’s rich, satisfying, and easy to assemble ahead of time. I enjoy how each layer brings a different texture and flavor, from tender potatoes to seasoned meat and gooey cheese. I also appreciate how it’s a complete meal that everyone at the table enjoys.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the potato layer

• 2 pounds Yukon Gold potatoes

• 1 cup heavy cream

• 1 teaspoon garlic powder

• Salt, to taste

• Pepper, to taste

For the meat layer

• 1 pound ground beef or Italian sausage

• 1 small onion, diced

• 1 teaspoon dried oregano

• 1 teaspoon red pepper flakes

For the cheese layer

• 2 cups shredded mozzarella cheese

• 1 cup grated Parmesan cheese

For topping

• Fresh parsley, chopped

• Extra cheese, optional

Directions

I begin by preheating the oven to 375°F (190°C).

I peel the potatoes and slice them thinly, about 1/8-inch thick. In a bowl, I mix the heavy cream with garlic powder, salt, and pepper.

I grease a baking dish and layer half of the sliced potatoes on the bottom. I pour over half of the cream mixture, then repeat with the remaining potatoes and cream.

In a skillet, I cook the diced onion with the ground beef or sausage over medium heat until browned and fully cooked. I season the meat with dried oregano and red pepper flakes.

I spread the cooked meat evenly over the potato layers. I top it with shredded mozzarella, followed by grated Parmesan.

I bake the dish for 45 to 50 minutes, until the cheese is bubbly and golden. I let it rest for about 10 minutes before serving, then finish with fresh parsley if I like.

Servings and timing

I get about 6 servings from this recipe. I spend around 20 minutes prepping, 50 minutes baking, and let it rest for 10 minutes. From start to finish, I plan for about 1 hour and 20 minutes.

Variations

I sometimes use Italian sausage instead of ground beef for extra flavor. I like adding sliced mushrooms or spinach to the meat layer for more depth. When I want a different cheese profile, I swap mozzarella for provolone or fontina.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm individual portions in the microwave or reheat the whole dish in the oven until heated through.

FAQs

Can I make this ahead of time?

I assemble the dish ahead of time, cover it, and bake it just before serving, which works very well.

What potatoes work best?

I prefer Yukon Gold potatoes because they stay creamy and hold their shape.

Can I make this less spicy?

I simply reduce or skip the red pepper flakes when I want a milder version.

How do I know the potatoes are fully cooked?

I test them with a fork, and they should slide in easily without resistance.

Can I freeze this bake?

I’ve frozen it after baking and cooling, then reheated it in the oven with good results.

Conclusion

I love this cheesy layered Italian potato and meat bake because it’s comforting, flavorful, and perfect for sharing. It’s one of those dishes I rely on when I want a satisfying dinner that feels both homemade and special.