This classic Greek comfort food reimagines traditional moussaka by using crispy fried potato slices instead of eggplant. The dish features layers of golden potatoes, a rich and savory ground meat ragù, and a smooth, creamy béchamel sauce topped with toasted breadcrumbs. It offers a satisfying crunch from the potatoes and a deep, umami flavor from the slow-simmered tomato meat sauce. Perfect for family dinners or potlucks, this baked casserole is warm, filling, and deeply comforting. ItâÂÂs a wonderful way to enjoy the flavors of Greece with a heartier, potato-based twist that appeals to all ages.
Mousakas Patates Ke Kima (Moussaka Potatoes)_1
Description
This classic Greek comfort food reimagines traditional moussaka by using crispy fried potato slices instead of eggplant. The dish features layers of golden potatoes, a rich and savory ground meat ragù, and a smooth, creamy béchamel sauce topped with toasted breadcrumbs. It offers a satisfying crunch from the potatoes and a deep, umami flavor from the slow-simmered tomato meat sauce. Perfect for family dinners or potlucks, this baked casserole is warm, filling, and deeply comforting. ItâÂÂs a wonderful way to enjoy the flavors of Greece with a heartier, potato-based twist that appeals to all ages.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Peel the potatoes and slice them into thin, even rounds.
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Fry the potato slices in butter or oil until golden and crisp, then drain on paper towels.
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In a large skillet, melt 3 tablespoons of butter over medium heat.
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Add chopped onions and cook until softened.
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Add chopped meat to the skillet, breaking it up with a spoon, and brown thoroughly.
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Stir in tomatoes (or tomato paste diluted with water), salt, pepper, and chopped parsley.
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Cover and simmer the meat mixture until the liquid has reduced 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 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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Spread the meat mixture evenly over the layer of potatoes.
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Layer the remaining fried potatoes on top of the meat.
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Pour béchamel sauce evenly over the top potato layer.
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Sprinkle the remaining Parmesan cheese and 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
For the béchamel sauce, whisk together egg yolks, milk, flour, butter, nutmeg, and salt until smooth before pouring over the potatoes.
You can substitute the ground meat with lentils or mushrooms for a vegetarian version.
Allow the moussaka to rest for 15-20 minutes after baking before slicing to help it set.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Ensure potatoes are dried well after frying to prevent a soggy casserole.
