Potato Moussaka
Simple preparation, but the moussaka will be very juicy and tasty. Serve with a bowl of salad on the side.
Details
- Preparation Time: 15 minutes
- Cooking Time: 60 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 4
Ingredients
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1 kg Potatoes, white
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400 g Meat, beef, ground
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1 piece Onion, raw
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2 pod Garlic, fresh
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250 ml Sweet cream
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150 ml Milk, whole milk
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0.25 teaspoons Spices, nutmeg, ground
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pieces Oil, vegetable oil, canola
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1 spoon Tomato, concentrate
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pieces Salt, table
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pieces Butter, unsalted
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pieces Cheese, edamame
Steps
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Preheat the oven to 170 degrees Celsius. Peel the onion and garlic, then finely chop them separately. Peel the potatoes, wash them, and slice them into 3-4 mm thick pieces.
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Pour the sour cream and milk into a pot. Add a pinch of nutmeg and a pinch of salt, mix well, then add the potato slices to the pot. Cook over medium heat for about 7 minutes until the mixture thickens.
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Meanwhile, heat oil in a pan and sauté the chopped onion until translucent. Add the ground meat and cook, stirring occasionally, until the meat pieces are golden brown. Finally, mix in the chopped garlic and tomato paste. Season with salt and ground pepper, then remove the pan from the heat when the garlic becomes fragrant.
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Grease a baking dish with butter. Place half of the potato slices into the dish and spread them evenly across the bottom. Layer the ground meat on top of the potatoes and smooth it out. Finish the layering with the remaining potato slices, and optionally sprinkle some grated cheese on top.
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Place the baking dish in the preheated oven for 40-50 minutes. The dish is done when the top turns golden brown.
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Let the potato moussaka rest for 5-10 minutes before slicing. Serve with a bowl of salad on the side.
Nutrition Information (Per 100g)
- Calories: 125.57 kcal
- Fat: 6.37 g
- Saturated Fat: 1.85 g
- Carbohydrates: 10.64 g
- Sugars: 1.02 g
- Protein: 5.1 g
- Fiber: 1.34 g