This gratin is perfect for a cool weekday evening, when you want to put a complete dish in the middle of the table without multiplying the pots. It requires a bit of cooking, yes, but the preparation remains simple and fairly quick: you shape, you slice, you bake. It’s the kind of everyday recipe that smells good even before it’s served.
When it comes out of the oven, the top should be golden in spots, with a few bubbles of cream rising along the edges of the dish. The potatoes become tender, almost confit in the milk and cream, while the meatballs stay juicy in the center. When you cut a portion, the spoon goes through a thin cheese crust before hitting the soft layers. The smell of garlic, paprika, and warm cheese immediately announces a true family meal.
