Moussaka is one of the best-known Greek casseroles. While traditional versions often use eggplant or zucchini, this Potato Moussaka layers thinly sliced potatoes with a savory meat filling, is finished with beaten eggs, and baked until golden.
This version is simpler than many because it skips béchamel and avoids boiling or frying the potatoes. The trick is to slice the potatoes very thin—use a mandoline or food processor—so raw slices can go directly into the baking dish with the other ingredients. This method, handed down in my family, keeps the preparation quick and the texture pleasing.
If you like a crisp top, bake the moussaka uncovered. For a softer potato top, cover the pan with aluminum foil for the first 30 minutes of baking.
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Potato Moussaka
Servings: 6
Author: Kitchen Nostalgia
Ingredients
-
2
lb
potatoes
1 kg -
1
lb
ground beef
500 g -
2
medium onions -
1-2
Tbsp
olive oil -
3
cloves
garlic
minced -
1/4
cup
rice -
1
pint
bouillon
boiling, about 2 cups / 1/2 liter -
salt
pepper to taste -
2
large eggs
lightly beaten
Instructions
-
Heat the oil in a skillet and sauté the onions until translucent. Add the ground beef and cook until browned. Stir in the minced garlic and season with salt and pepper, but keep salt light because the bouillon added later is salty.
-
Using a mandoline slicer or food processor, slice peeled potatoes very thinly, like chips.
-
Lightly oil a large baking dish (about 13×9 inches). Arrange a layer of potato slices on the bottom, season lightly with salt and pepper, spread half the meat mixture over the potatoes, and sprinkle evenly with half the rice. Add another potato layer, the remaining meat and rice, and finish with a top layer of potatoes.
-
Pour the boiling bouillon over the assembled moussaka, then bake at 375°F (175°C) for about 45 minutes, or until the potatoes are tender and the rice is cooked.
-
Remove the dish from the oven, pour the beaten eggs evenly over the top, and return to the oven. Bake an additional 10–15 minutes until the eggs are set and the top is golden. Let rest briefly, then serve with lettuce or a fresh salad.