This traditional Greek Moussaka Patates Ke Kima is a comforting, layered casserole that brings the warmth of a Greek kitchen to your table. Crisp, golden-fried potato slices are alternated with a rich, slow-simmered ground meat sauce infused with onions, tomatoes, and fresh parsley. The dish is crowned with a velvety béchamel sauce, topped with grated Parmesan and toasted breadcrumbs for a crunchy, golden crust. ItâÂÂs an ideal centerpiece for family dinners or festive gatherings, offering a satisfying balance of creamy, savory, and hearty flavors. While it requires some prep time to layer properly, the result is a deeply flavorful meal that tastes even better the next day. Serve with a simple green salad for a complete, authentic experience.
Mousakas Patates Ke Kima (Moussaka Potatoes)
Description
This traditional Greek Moussaka Patates Ke Kima is a comforting, layered casserole that brings the warmth of a Greek kitchen to your table. Crisp, golden-fried potato slices are alternated with a rich, slow-simmered ground meat sauce infused with onions, tomatoes, and fresh parsley. The dish is crowned with a velvety béchamel sauce, topped with grated Parmesan and toasted breadcrumbs for a crunchy, golden crust. ItâÂÂs an ideal centerpiece for family dinners or festive gatherings, offering a satisfying balance of creamy, savory, and hearty flavors. While it requires some prep time to layer properly, the result is a deeply flavorful meal that tastes even better the next day. Serve with a simple green salad for a complete, authentic experience.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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Peel the potatoes and cut them into thin, uniform slices.
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Fry the potato slices in butter or oil until golden brown and cooked through. Drain on paper towels and set aside.
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In a large skillet, melt 3 tablespoons of butter over medium heat.
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Add the chopped onions and browned chopped meat, stirring frequently to break up the meat.
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Stir in the peeled, strained tomatoes (or diluted tomato paste), salt, pepper, and chopped parsley.
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Cover and simmer the meat mixture until the liquid has been absorbed and the sauce is thick.
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Remove the meat sauce from heat and stir in one-third of the grated Parmesan cheese and 3-4 tablespoons of toasted breadcrumbs.
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Butter a baking dish and sprinkle the bottom with a thin layer of toasted breadcrumbs.
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Spread half of the fried potatoes evenly over the bottom of the dish.
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Sprinkle a layer of Parmesan cheese over the potatoes.
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Spread the meat mixture evenly over the cheese and potatoes.
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Layer the remaining fried potatoes on top of the meat.
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Sprinkle the remaining Parmesan cheese over the top layer of potatoes.
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Pour the prepared béchamel sauce evenly over the entire casserole.
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Sprinkle the remaining toasted breadcrumbs over the béchamel.
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Drizzle melted butter over the top.
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Bake for 30 to 40 minutes, or until the top is golden brown and bubbly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 262.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 20.4mg1%
- Total Carbohydrate 57.9g20%
- Dietary Fiber 7.5g30%
- Sugars 2.7g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe lists "Vegan" as a tag but includes ground meat, butter, cheese, and béchamel. This recipe is not vegan. To make it vegan, substitute the meat with lentils or mushrooms, use olive oil instead of butter, and use a plant-based béchamel and vegan cheese.
Béchamel sauce is listed in the ingredients/directions but not quantified. A standard béchamel for this size dish typically requires 4 cups milk, 1/2 cup butter, 1/2 cup flour, and nutmeg, cooked until thickened.
For best results, let the moussaka rest for at least 30 minutes after baking before slicing. This allows the layers to set and makes serving easier.
You can substitute ground lamb or beef for the "chopped meat" mentioned in the original text.
