Description
Rustic potato moussaka brings Mediterranean comfort straight to kitchen tables with layers of hearty potato, spiced ground meat, and creamy béchamel sauce. Greek culinary traditions shine through this classic casserole, inviting you to savor each rich, comforting bite of pure Mediterranean warmth.
Ingredients
Scale
Potatoes and Meat:
- 1.5–2 kg (3.3–4.4 pounds) potatoes
- 500 g (1.1 pounds) minced meat
- 2 onions, finely chopped
Seasonings and Herbs:
- 1 tablespoon dried herbs
- 1 tablespoon dried parsley
- 1/2 teaspoon black pepper
Liquid and Binding Ingredients:
- 50 ml (1.7 fluid ounces) vegetable oil
- 4 eggs
- 2 heaping tablespoons cream
- 1 tablespoon flour
- 500 ml (16.9 fluid ounces) milk
Instructions
- Meticulously cleanse potatoes, slicing them into delicate 3mm rounds, rinsing thoroughly to eliminate excess starch.
- Heat oil in a skillet over medium-high temperature, introducing chopped onions and sautéing until translucent and fragrant.
- Incorporate minced meat, infusing with dried herbs, parsley, and black pepper, browning completely while stirring consistently.
- Construct layered architecture in baking dish, strategically positioning potato slices as foundational base.
- Distribute half of seasoned meat mixture uniformly across potato foundation, creating first protein-rich stratum.
- Repeat layering process, adding subsequent potato rounds and remaining meat, culminating with final potato layer.
- Preserve potato rinsing liquid for moisture infusion during baking process.
- Gently cascade reserved liquid over assembled moussaka layers.
- Position in preheated oven at 200°C, roasting for 30-45 minutes until potatoes develop golden edges.
- Simultaneously, craft creamy dressing by whisking eggs, cream, and flour until perfectly smooth.
- Gradually integrate milk, ensuring consistent texture without lumps.
- After initial roasting, delicately drape dressing across moussaka’s surface.
- Return to oven, baking additional 10 minutes until surface transforms into golden, perfectly set masterpiece.
Notes
- Pat potato slices dry after rinsing to ensure crispy edges and prevent soggy layers during baking.
- Drain excess fat from meat after browning to keep the dish lighter and prevent greasiness.
- Use lean ground meat like turkey or lamb for variation in flavor and dietary preferences.
- Let the moussaka rest for 10-15 minutes after baking to help set the layers and make cutting easier.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 120 mg