Season the mince with salt and black pepper. Make small balls, roll them in flour and braise briefly. Put them on baking paper.
Wash the potatoes and boil them, unpeeled, in salted water. Peel them and cut them into thin circles. Put the butter in a large pan and saute the mashed garlic briefly.
Remove from the stove and wait for it to cool. Add the ricotta, Philadelphia, egg, several leaves of basil and blend them. Place a layer of potatoes in a buttered oven dish and cover them with the cheeses.
Repeat this process until you run out of ingredients. Pour the tomato sauce over them or use tomato paste, diluted with a little water. Bake in a preheated 356°F (180 °C) oven for about 30 min.
Take the dish out, sprinkle with grated cheese and arrange the meatballs in between the cheese. Return the oven for a final 10 min.