Layered Potatoes and Meatballs Casserole

Add the meatballs and cheese:
Place the browned meatballs over the layer of potatoes. Sprinkle half of the shredded cheddar cheese over the meatballs.
Layer more potatoes:
Arrange the remaining potato slices over the meatballs and cheese, creating a second layer. Season again with salt, pepper, garlic powder, and onion powder.
Make the sauce:
In a medium bowl, whisk together the heavy cream and chicken or beef broth. Pour this mixture evenly over the potato and meatball layers.
Bake the casserole:
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil, sprinkle the remaining cheddar cheese (and Parmesan if using) on top, and bake uncovered for an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Serve:
Let the casserole cool for 5-10 minutes before serving. Garnish with fresh thyme or parsley for a pop of color.
Tips for Success:

Slice potatoes thinly: Use a mandolin slicer or a sharp knife to slice the potatoes evenly, ensuring they cook thoroughly.
Don’t overmix the meatballs: Gently combine the ingredients to avoid dense meatballs.
Check for doneness: Make sure the potatoes are fork-tender before removing from the oven.