Potato moussaka
Discover the delightful flavors of Potato Moussaka, a hearty and comforting dish combining layers of tender potatoes, savory eggplants, and rich ground beef, all spiced with cinnamon and oregano. Topped with a creamy, buttery béchamel sauce, this recipe is perfect for a satisfying family meal or a special dinner occasion. Easy-to-follow steps and wholesome ingredients make it a must-try!
Cook time 100 min
Prep time 30 min
Ingredients:
3 potatoes2 eggplants
1/4 cup olive oil
1 onion
2 garlic cloves
1 red pepper
2 carrots
18 oz ground beef (80/20%)
1 tsp cinnamon
4 tomatoes
1 tbsp dried oregano
1/3 cup butter
1/4 cup all-purpose white wheat flour
3 cups milk (1% fat)
1 egg
Potato moussaka is a delicious and hearty dish that combines layers of potatoes, eggplant, and a rich meat sauce, all topped with a creamy béchamel. This Mediterranean comfort food is perfect for family dinners or special occasions. Let’s walk through this recipe step-by-step to help you create this wonderful dish at home.
Instructions:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, diced red pepper, and diced carrots. Sauté for another 5 minutes until the vegetables are soft.
- Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon.
- Stir in the cinnamon, chopped tomatoes, and dried oregano. Let the mixture simmer for about 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste. Set aside.
- In a saucepan over medium heat, melt the butter. Once melted, stir in the flour to form a roux. Cook for about 2 minutes, stirring constantly, until it turns a light golden color.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens and coats the back of a spoon.
- Remove from heat and let cool slightly. Beat the egg and slowly whisk it into the sauce.
- In a large baking dish, arrange a layer of the baked potato slices to cover the bottom.
- Add a layer of the cooked eggplant slices on top of the potatoes.
- Spread the meat sauce evenly over the eggplant layer.
- Top the meat sauce with another layer of eggplant slices, followed by a layer of potato slices.
- Pour the béchamel sauce over the final layer of potatoes, spreading it out evenly with a spatula.
- Reduce the oven temperature to 350°F (175°C).
- Bake the assembled moussaka in the oven for about 45-50 minutes, or until the top is golden and bubbly.
- Allow the moussaka to cool for about 10 minutes before serving. This will help it set and make it easier to cut into portions.
Enjoy your delicious homemade potato moussaka!
Tips:
- For a vegetarian version, you can replace the ground beef with a mix of lentils and mushrooms.
- Slice the potatoes and eggplants evenly to ensure they cook uniformly.
- You can prepare the meat sauce a day in advance to save time on the day you plan to assemble and bake the moussaka.
- Allow the moussaka to cool for about 10-15 minutes before slicing to ensure cleaner slices.
- Use fresh, ripe tomatoes for the best flavor, or substitute with canned tomatoes if out of season.
Congratulations! You've made a scrumptious Potato Moussaka that is sure to be a hit with your family and friends. Serve it with a side salad and some crusty bread for a complete meal. Enjoy your culinary creation!
Nutrition per serving
6 ServingsCalories 550kcal
Protein 27g
Carbohydrates 45g
Fiber 10g
Sugar 18g
Fat 40g
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