Get ready to transform your dinner table with a mouthwatering twist on the classic Greek moussaka! This potato-based version is about to become your new obsession, combining layers of crispy potatoes, rich ground beef, and creamy béchamel sauce that will transport you straight to the sunny shores of Greece. If you're tired of boring casseroles and craving a dish that's both comforting and exotic, you've just hit the culinary jackpot!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 4 large potatoes, sliced
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can crushed tomatoes
- 1 tsp cinnamon
- 1 tsp oregano
- Salt and pepper to taste
- 1 cup béchamel sauce
Instructions
- Preheat the oven to 375°F (190°C). Grease a large baking dish with olive oil to prevent sticking.
- Wash and thinly slice the potatoes (about 1/4 inch thick). Pat the potato slices dry with paper towels to remove excess moisture.
- In a large skillet, heat olive oil over medium-high heat. Add chopped onions and cook until translucent, about 3-4 minutes.
- Add minced garlic to the skillet and sauté for another 30 seconds until fragrant.
- Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until the meat is completely browned and no pink remains, approximately 7-8 minutes.
- Stir in crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer the meat sauce for 10-12 minutes, allowing the flavors to meld together.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish, slightly overlapping them to create an even base.
- Spread the meat sauce evenly over the potato layer, ensuring complete coverage.
- Add the remaining potato slices on top of the meat sauce, creating a second layer.
- Prepare the béchamel sauce if not already made. Pour the béchamel sauce evenly over the top potato layer, making sure to cover completely.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and potatoes are tender when pierced with a fork.
- Remove from the oven and let the moussaka rest for 10-15 minutes before serving. This allows the layers to set and makes cutting easier.
- Serve hot, garnishing with fresh parsley or grated cheese if desired. Cut into generous portions and enjoy your Greek-style potato moussaka.
Tips
- Potato Perfection: Slice potatoes uniformly and pat them completely dry to ensure they crisp up beautifully and don't become soggy.
- Flavor Bomb: Don't rush the meat sauce - letting it simmer allows the cinnamon and oregano to develop deep, rich flavors.
- Béchamel Brilliance: Make sure your béchamel sauce is smooth and well-seasoned for that classic creamy texture.
- Resting is Key: Always let the moussaka rest for 10-15 minutes after baking. This helps the layers set and makes cutting much easier.
- Make-Ahead Magic: This dish can be prepared in advance and refrigerated before baking, making it perfect for meal prep or entertaining.
- Garnish Game: Elevate the presentation with a sprinkle of fresh parsley or a touch of grated cheese on top.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
