Potato Moussaka Recipe
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.
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
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
Tried this recipe?Let us know how it was!