Potato bake with leek and meatballs

Recipe for the creamiest potato bake with leek and meatballs - an easy oven-baked dinner in one dish.

Course Main course

Cuisine Danish

Nøgleord Family meals, Meatballs, One-dish bakes

Total Time 1 20

Servings people

Calories 1017kcal

1 chicken stock cube
150 ml water
600 ml whipping cream (38% fat)
1 1/2 tsp freshly grated nutmeg, or 1 tsp ground
20 leaves fresh sage, finely chopped
1,4 kg potatoes - peeled weight
1 leek, sliced
3 cloves garlic, thinly sliced
120 g Vesterhavsost, grated Danish aged hard cheese; mature Gouda or Parmesan can be used instead
Salt and freshly ground pepper
Oil

Dissolve the stock cube in the water and stir it together with the cream, nutmeg and sage. Season with salt and freshly ground pepper.
Peel or scrub the potatoes, cut them into 2-3 mm thick slices and tip them into a greased ovenproof dish together with the leek and garlic. Season with salt and freshly ground pepper and toss well.
Pour the cream mixture over, scatter the cheese on top and toss lightly with 2 forks.
Bake the potatoes in a preheated oven at 200°C, conventional oven (top and bottom heat), for about 40-45 minutes.
Meanwhile, make the meatballs. Soak the bread in the milk.
Put both kinds of mince in a bowl together with the onion, garlic, soaked bread, eggs, cheese and parsley. Season generously with salt and freshly ground pepper and mix thoroughly, ideally with an electric hand mixer.
Divide the mixture into 24 portions of about 45 g each and roll them into meatballs.
Take the dish of potatoes out of the oven and turn the heat up to 220°C - conventional oven (top and bottom heat).
Arrange the meatballs over the potatoes. Nudge the potatoes around a little so the meatballs sit slightly down in the cream.
Bake for a further 15-20 minutes or so - or until the meatballs are golden and cooked through.
Let the dish rest for 10-15 minutes before serving, and sprinkle the top with fresh sage and parsley if you like.