Welcome to our culinary adventure! Today, we embark on a journey to explore the world of Moussaka, a classic dish that has captivated taste buds across the Mediterranean and beyond. In this delightful article, I’ll introduce you to the mouthwatering wonders of Potato Moussaka and take a glimpse into the realm of other tempting moussaka variations.

What is potato moussaka?

Indulge in the comforting flavors of this delectable Potato Moussaka, a hearty and wholesome dish that will transport your taste buds to the Mediterranean. Layers of thinly sliced potatoes, savory ground meat, and velvety béchamel sauce come together in perfect harmony, creating a symphony of flavors and textures.

This classic Greek casserole is the ultimate comfort food, with every bite delivering a delightful combination of tender potatoes, rich meat, and a luscious, creamy sauce. Whether you’re a fan of traditional Greek cuisine or looking to try something new, this Potato Moussaka recipe promises to be a show-stopping dish that will have your family and friends asking for seconds.

potato moussaka in a tray

Potato Moussaka is a beloved Greek casserole that beautifully combines layers of thinly sliced potatoes with seasoned ground meat, topped with a creamy Béchamel Sauce. Baked to perfection, this hearty dish boasts a symphony of flavors that meld together in a comforting and satisfying harmony. As each spoonful is savored, you’ll experience the rich taste of tender potatoes, the umami notes of the flavorful meat, and the smooth, velvety finish of the Béchamel Sauce. Perfect for family gatherings or cozy dinners, Potato Moussaka is a culinary delight that embodies the essence of Greek cuisine.

Are there other types of moussaka recipes?

While Potato Moussaka is a delightful classic, the world of moussaka offers a fascinating array of variations that cater to diverse palates. Here are a few tantalizing moussaka types you might want to explore:

  • Traditional Greek Moussaka: The quintessential version, this classic moussaka features layers of eggplant, ground meat, and creamy Béchamel Sauce. Often spiced with aromatic herbs, it delivers an unforgettable taste of Greece.
  • Vegetarian Moussaka: A delightful twist for vegetarians, this moussaka omits the meat and focuses on layers of eggplant, zucchini, or lentils. It’s no less flavorful and embodies the essence of wholesome plant-based goodness.
  • Seafood Moussaka: For seafood enthusiasts, this moussaka stars tender seafood like shrimp or fish, layered with vegetables and enriched with a delectable seafood-infused béchamel sauce. A true delicacy for seafood lovers.
  • Turkish dish similar to moussaka: this Turkish delight features eggplant stuffed with onions, tomatoes, and herbs, often accompanied by a tangy tomato-based sauce. A must-try for eggplant aficionados.

What meat can be used for the moussaka?

As I have already presented, this potato moussaka recipe represents a delicious and complex dish that will delight the taste buds of even the most discerning kids or adults.

If you choose to prepare the recipe presented in this article, I guarantee that the result will be exceptionally flavorful.

For this dish, I opted for a combination of two types of meat, turkey and beef. I finely grounded the two types of meat together to ensure a well-blended mix from the very beginning of the preparation process.

However, it’s not mandatory for you to do the same. Fortunately, moussaka can be made both with and without meat.

And if you decide to cook moussaka with meat, you have the freedom to choose from various types of meat or even combinations of multiple meats. So, it’s entirely up to you to choose the type of meat you want to use, ranging from chicken, turkey, pork, beef, lamb, or even seafood, as we’ve already discovered.

When cooking moussaka, you can unleash your imagination and taste to reinvent a visually appealing dish, layered with different textures, resulting in a delicious and satisfying main course.

If you choose to cook another main course made with ground meat, try this amazing Meatballs recipe. It is super easy to make, kidsfriendly, healthy and extremely delicious!

Full Recipe – Potato Moussaka

I used the CrockPot Express Multicooker to prepare the meat sauce for the Potato Moussaka, but you don’t have to own this device in order to achieve the same incredible Moussaka dish.

You can simply use a meat grinder, a mandoline slicer, a cheese grater and a large pot to cook the meat sauce. Follow the same steps from my recipe, but adapt de cooking time according to the type of meat that you decide to use.

baked potato moussaka recipe

Potato Moussaka Recipe

EaseYourCooking
This classic Greek casserole is the ultimate comfort food, with every bite delivering a delightful combination of tender potatoes, rich meat, and a luscious, creamy sauce. Whether you're a fan of traditional Greek cuisine or looking to try something new, this Potato Moussaka recipe promises to be as how-stopping dish that will have your family and friends asking for seconds.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 8 people
Calories 170 kcal

Equipment

  • 1 CrockPot Express Multicooker/Large pot
  • 1 Meat grinder
  • 1 Cheese grater
  • 1 Baking tray
  • 1 Oven

Ingredients
  

FOR THE MEAT SAUCE

  • 700 gr ground meat (I used Turkey and Beef)
  • 300 pcs carrots
  • 1 pcs red onion
  • 1 pcs green pepper bell
  • 1 pcs red pepper bell
  • 2-3 pcs garlic cloves
  • 700 gr tomato juice
  • 1-2 pcs sprigs of thyme
  • 1-2 pcs bay leaves
  • salt
  • black pepper
  • vegetable oil

FOR THE LAYERS

  • 2 kg red potatoes
  • 3 pcs eggs
  • 300 gr cheese
  • bechamel sauce

Instructions
 

  • First, we are going to prepare the meat sauce. For this, we have to use ground meat and grated vegetables. I use the Thermomix to grate the vegetables, all together
  • Next, select the BROWN/ SAUTEE program on the Crockpot Express Multicooker for 15 MINUTES
  • Wait until the pot is heated. Then, add 1 spoon of vegetable oil, then add the meat. Spice it with some salt and black pepper. Mix from time to time
  • After 5 minutes,add the grated vegetables; Mix all the ingredients in the pot
  • At the end of the program, add the tomato juice, the bay leaves and the thyme sprigs
  • If you think you need more liquid, add some water. I didn’t add water because I consider that the tomato juice and the liquid which results from cooking the vegetables should be enough for my sauce
  • Add salt and black pepper according to your taste, then cook the sauce using the MEAT/ STEW program for 1 HOUR
  • Meanwhile, prepare the potatoes. Wash the potatoes with the skin on, then place them into a large pot. Fill the pot with water, so that the potatoes would be cover with water. Add a teaspoon of salt and let them boil for 10-12 MINUTES
  • Don’t worry if the potatoes won’t be fully boiled, because they will be cooked also in the oven. As long as you can prick them with a fork, that’s perfect 😊
  • Grate the cheese and place it into a bowl
  • Once the potatoes are boiled, let them cool and then start peeling them. After that,start slicing them. I used a mandoline slicer to achieve nice, thin slices
  • Now, when the sauce is ready and the potatoes and cheese are ready too, you can start assembling the moussaka dish
  • Grease a baking tray with vegetable oil and start placing the layers, like this: the first layer will be with potatoes slices, then add a layer of meat sauce. Add some grated cheese on top of the meat sauce and continue with a new layer of potatoes. As you probably imagine, the next layer will be the meat sauce,followed by the grated cheese
  • Continue to alternate the layers using this model until you reach the top of the baking tray. The top layer, before cooking the moussaka should be the potatoes layer.On top of it, add a thin layer of Bechamel Sauce, then beat the eggs well into a bowl and pour the egg wash on top of the Bechamel Sauce layer
  • Now, place the wonderful moussaka into the preheated oven and cook it for 1 hour at 180o Celsius
    baked potato moussaka recipe

Notes

TIP: You don’t have to use Bechamel Sauce if you don’t want to. I think the Bechamel Sauce is very tasty and it gives the dish a creamy texture. But if you decide not to use it, you can simply replace it with a layer of sour cream. Or, you can add sour cream into the egg wash and simply pour this composition on top of the last potatoes layer.
The calories are / 100gr.

Nutrition

Calories: 170kcal
Keyword bechamel sauce, cheese, crockpot express, dinner, meat, moussaka recipe, moussaka sauce, multicooker, potato moussaka
Tried this recipe?Let us know how it was!

For many people, moussaka is a culinary dish that bears resemblance to lasagna. This is due to the succession of layers used in both dishes.

Whether we are talking about pasta, potatoes, eggplants, or other ingredients that can be layered alongside meat and Bechamel sauce, it is undeniably true that the final result will be exceptional. Both visually and in terms of flavor, the combination of these different textures and the blend of aromas from the vegetables, tomato juice, and spices will delight both kids and adults alike.

As our culinary journey through the world of moussaka comes to a close, I hope you’re inspired to try the delightful flavors of Potato Moussaka and explore the exciting array of moussaka varieties. From the classic Greek favorite to vegetarian, seafood, and Turkish variations, each moussaka type has its own unique charm and promises a feast for the senses. Embrace the richness of Mediterranean cuisine, and let your taste buds dance with delight as you savor the magic of moussaka. Until the next easy and delicious recipe, please feel free to share your thoughts, opinions and reviews in the comments section. I wish you all happy cooking and bon appétit! Bye 😊