Greek Potato Moussaka

Moussaka is one of the most popular Greek dishes. It is usually prepared on weekends when we have more time for cooking. Potato moussaka is typically topped with a mixture of eggs, sour cream, and milk, but this time we will use a classic topping - béchamel sauce enriched with egg yolks and grated cheese.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Béchamel

  • 30 g Butter, unsalted

  • 30 g Flour, Wheat, bread flour

  • 600 ml Milk, whole milk

  • 50 g Cheese, Parmesan, grated

  • pieces Salt, table

  • 2 piece Egg, egg yolk, fresh

Meat sauce

  • 2 spoons Oil, olive

  • 1 piece Onion, young

  • 3 pods Garlic, fresh

  • 750 g Meat, beef, ground

  • 2 spoons Tomato, concentrate

  • 400 g Tomato, pieces - can

  • 1 piece Spices, bay (leaves)

  • pieces Salt, table

  • 1 kg Potatoes, white

  • 50 g Cheese, Parmesan, grated

Steps

  1. First, prepare the meat sauce. Peel and finely chop the onion and garlic separately. Heat oil in a pan and sauté the onion, stirring until it becomes translucent and softens slightly. Add the garlic and sauté together with the onion for 1 to 2 minutes until fragrant.

  2. Add the ground meat to the pan and cook, stirring occasionally, until it breaks into pieces and browns. Add the tomato paste and cook for another 1 to 2 minutes, then add the canned tomatoes. Season the sauce with bay leaf, thyme, oregano, salt, and pepper. If needed, add a little water, mix well, and simmer covered over medium heat for about 30 minutes.

  3. Meanwhile, peel and wash the potatoes. Slice them thinly and blanch them in lightly salted boiling water for one minute. Drain the blanched potatoes.

  4. Prepare the béchamel sauce. Melt the butter in a saucepan. Add the flour and cook, stirring constantly, for 1-2 minutes until it turns light golden. Slowly start pouring in the milk. It's best to pour it into the center of the saucepan while continuously whisking with a hand whisk to avoid lumps.

  5. Once all the milk is added and the mixture is completely smooth without lumps, add salt, pepper, nutmeg, and grated Parmesan. Continue stirring until the sauce thickens (it should boil for at least 3 minutes). Remove the saucepan from the heat and let the béchamel cool for 20 minutes, then mix in the egg yolks.

  6. Preheat the oven to 180 degrees Celsius. Lightly grease the baking dish with olive oil. First, layer the potatoes in the dish, covering the bottom completely. Arrange the potato slices so they slightly overlap.

  7. Mix three tablespoons of béchamel into the meat sauce, then spread half of it over the potato layer. Add another layer of potatoes, followed by the remaining meat sauce. Finish with a final layer of potatoes, then spread the béchamel sauce over the top. Sprinkle grated cheese on top.

  8. Bake the moussaka in the preheated oven for about 40 minutes until the top is golden brown. Let the moussaka cool in the baking dish for at least 15 minutes before cutting into portions.

Nutrition Information (Per 100g)

  • Calories: 156.44 kcal
  • Fat: 9.33 g
    • Saturated Fat: 3.59 g
  • Carbohydrates: 9 g
    • Sugars: 0.57 g
  • Protein: 7.66 g
  • Fiber: 1.02 g