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1. Preparing the meatballs
Start with the meatballs: Mix the minced meat with the egg, breadcrumbs, chopped onion, the mustard, paprika powder and salt and pepper. Form the mixture into small balls, about the size of a walnut.
Heat some oil in a pan and fry the meatballs on all sides until golden brown. They do not have to be completely cooked through, as they will continue to cook in the oven later. Remove the meatballs from the pan and set them aside.
2. Prepare the potatoes and leeks
Peel the potatoes and cut them into thin slices, about 3-4 mm thick. You can also use a vegetable slicer to get even slices. Wash the leeks thoroughly, cut them lengthways and then into thin rings.
3. Sauté the leeks
Heat some oil or butter in the pan in which the meatballs were fried and sauté the leek rings in it for about 5 minutes until they are soft. Add the finely chopped garlic cloves and sauté them briefly. Season with salt and pepper and set aside.
4. Prepare the Gorgonzola cream sauce
Heat the cream and milk in a small saucepan over medium heat. Crumble the Gorgonzola and add it to the warm cream and milk mixture. Stir everything well until the cheese has completely melted and the sauce is nice and creamy. Season to taste with a little salt, pepper and freshly grated nutmeg.
5. Layer the casserole
Preheat the oven to 180°C fan oven or 200°C top/bottom heat. Grease a casserole dish with a little butter. Now layer the potato slices, the steamed leek and the meatballs alternately in the dish. Make sure that the meatballs are evenly distributed so that every bite gets some of it.
6. Pour Gorgonzola sauce over the casserole
Pour the prepared Gorgonzola cream sauce evenly over the casserole so that everything is well covered. The sauce ensures that the potatoes cook during baking and the casserole becomes nice and creamy.
7. Bake and enjoy
Cover the casserole dish with aluminum foil and bake the casserole in the preheated oven for about 30 minutes. After 30 minutes, remove the foil and let the casserole bake for another 15-20 minutes until the potatoes are soft and the surface is golden brown and crispy.
8. Serve
Take the potato casserole out of the oven and let it rest for about 5 minutes before serving. This will allow the flavors to settle even better and make the casserole easier to portion. Optionally, garnish with fresh herbs such as parsley or chives.
Tips and variations
Vegetarian version: Replace the meatballs with vegan meatballs or use sautéed mushrooms and walnuts for a meatless option.
Extra crunch: Sprinkle some grated parmesan or breadcrumbs over the casserole before baking for an extra crispy crust.
Spicy note: If you like it spicier, add some chili or hot paprika to the minced meat mixture or add a splash of chili sauce to the sauce.
Other vegetable ingredients: Try other vegetables such as peppers, zucchini or broccoli, which you briefly fry and then add to the casserole.
Conclusion
This potato casserole with leek, meatballs and gorgonzola is the perfect dish for cold days and cozy evenings. It combines the best ingredients in a wonderfully creamy and hearty dish that will delight young and old. Let yourself be enchanted by the aromatic combination of Gorgonzola, leek and spicy meatballs – you won’t be able to get enough of it!
Enjoy your meal!
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