Potato Moussaka with Béchamel

Moussaka is a Mediterranean dish, originally prepared with slices of eggplant and ground lamb. In this version, we prepare it with potatoes and ground meat. The ingredients are layered, with the top layer being raw béchamel sauce, which turns golden brown when baked in the oven. This recipe serves six to eight people.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 85 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 kg Potatoes, white

  • 750 g Meat, beef, ground

  • 3 pieces Onion, raw

  • 3 pods Garlic, fresh

  • 500 g Tomato, red

  • 150 ml Alcohol, Wine, Red

  • 2 spoons Tomato, concentrate, without salt

  • 2 teaspoons Spices, oregano, dried

  • 2 spoons Oil, olive

  • 45 g Flour, Wheat, bread flour

  • 45 g Butter, unsalted

  • 7 dl Milk, whole milk

  • 1 piece Egg, fresh

  • 1 spoon Mustard

  • 30 g Cheese, Brie

  • 2 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 1 pinch Spices, nutmeg, ground

Steps

  1. Thoroughly wash the potatoes, place them in a large pot, and cover with cold water. Place the pot on the stove and bring the potatoes to a boil, then reduce the heat and cook covered for another 20 minutes. Check if the potatoes are cooked by inserting a thin knife. Drain the cooked potatoes and let them cool slightly. Peel the cooled potatoes and slice them.

  2. Peel and chop the onion, and crush the garlic cloves. Wash the tomatoes, remove the stems, and cut them into pieces. Heat oil in a pan and sauté the meat. Stir constantly while frying to ensure the meat browns and crumbles. Remove any excess fat that accumulates in the pan. Add the onion and garlic to the meat and sauté until softened. Sprinkle with a tablespoon of flour and continue to fry while stirring for another minute. Add the tomatoes, wine, tomato paste, oregano, salt, and pepper, and bring to a boil. Cover and simmer for 20 minutes.

  3. Melt the butter in a small saucepan, add the remaining flour, and fry while stirring for one minute. Remove from heat and slowly pour in the milk. Bring to a boil and stir until the sauce thickens. Cook for two to three minutes. Mix in the cheese, mustard, nutmeg, salt, and pepper. Let it cool slightly, then stir in the egg.

  4. Preheat the oven to 180°C. Spread half of the meat mixture into a shallow baking dish, then layer half of the potato slices on top. Repeat with another layer of meat and potatoes. Pour the raw sauce over the top and bake in the preheated oven for 45 minutes, until the surface is golden brown. Cut the baked moussaka into pieces and serve on plates. Offer with a green or mixed seasonal salad.

Nutrition Information (Per 100g)

  • Calories: 130.75 kcal
  • Fat: 7.62 g
    • Saturated Fat: 2.86 g
  • Carbohydrates: 8.48 g
    • Sugars: 1.28 g
  • Protein: 5.55 g
  • Fiber: 1.07 g

Advice

Moussaka can be prepared in many ways. Combine different vegetables and meats, even pasta. The common thread is layering and the raw or béchamel sauce with which it is topped and baked in the oven.