Greek Moussaka With Potatoes Recipe

Name: Greek Moussaka With Potatoes Recipe
Prep time: 60 min
Cook time: 120 min
Total time: 210 min
Yield: 16 servings
Cuisine: Greek
Ingredients: 2 tablespoons olive oil, more as needed; 2 large onions, coarsely chopped, about 3 cups; 3 cloves garlic, minced; 2 1/2 pounds ground beef, or lamb; 3 cups chopped ripe tomatoes, or 1 (28-ounce) can crushed tomatoes; 1/2 cup finely ground toasted breadcrumbs; 1/2 teaspoon ground cinnamon, or a 1-inch cinnamon stick; 2 bay leaves, fresh or dry; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1 teaspoon kosher salt, more to taste; 1/2 teaspoon freshly ground black pepper, more to taste; 1/2 cup dry red wine; 3 tablespoons tomato paste; 5 pounds potatoes, peeled and cut into 1/2-inch slices; 6 cups milk, whole or 2%; 12 tablespoons (6 ounces) unsalted butter; 15 tablespoons all-purpose flour, about 4 1/4 ounces; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground white pepper; 1/4 teaspoon freshly ground nutmeg; 3 to 5 large egg yolks, as desired; Cooking spray; 1/2 cup finely ground toasted breadcrumbs; 1/2 cup finely grated kefalotyri cheese, Parmesan, or Pecorino Romano

A classic layered casserole, moussaka combines savory ground meat sauce, tender potato slices, and a creamy béchamel topping, baked until golden.

⭐ 4.2 (77 reviews) Prep: 60 minCook: 120 minTotal: 210 minYields: 16 servings

Category Tags:

Side Dish Entree Dinner

Cuisine Tags:

Greek

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Ingredients

For the Meat Sauce:

2 tablespoons olive oil, more as needed
2 large onions, coarsely chopped, about 3 cups
3 cloves garlic, minced
2 1/2 pounds ground beef, or lamb
3 cups chopped ripe tomatoes, or 1 (28-ounce) can crushed tomatoes
1/2 cup finely ground toasted breadcrumbs
1/2 teaspoon ground cinnamon, or a 1-inch cinnamon stick
2 bay leaves, fresh or dry
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon kosher salt, more to taste
1/2 teaspoon freshly ground black pepper, more to taste
1/2 cup dry red wine
3 tablespoons tomato paste
5 pounds potatoes, peeled and cut into 1/2-inch slices

For the Béchamel:

6 cups milk, whole or 2%
12 tablespoons (6 ounces) unsalted butter
15 tablespoons all-purpose flour, about 4 1/4 ounces
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground nutmeg
3 to 5 large egg yolks, as desired

For the Casserole:

Cooking spray
1/2 cup finely ground toasted breadcrumbs
1/2 cup finely grated kefalotyri cheese, Parmesan, or Pecorino Romano

Instructions

Preheat oven to 400 degrees F for roasting potatoes.
Heat 2 tablespoons oil in a large skillet; sauté onions for 4 minutes until translucent, then add garlic for 30 seconds until fragrant.
Add ground meat, cook until no longer pink, and drain excess fat.
Stir in tomatoes, breadcrumbs, cinnamon, bay leaves, allspice, cloves, salt, pepper, wine, and tomato paste; bring to a boil.
Reduce heat, cover, and simmer for 45 minutes until all liquid is absorbed, uncovering to dry if needed; discard bay leaves and cinnamon stick, then season the meat sauce to taste.
Toss sliced potatoes with oil on two rimmed baking sheets; arrange in single layers, season with salt and pepper, and roast for 45 minutes, flipping sheets halfway, until light golden.
Warm milk in a medium saucepan.
In a large saucepan, melt butter, then slowly add flour, stirring constantly for 1 minute until fragrant.
Gradually whisk in the warm milk over medium-low heat until the béchamel sauce thickens (12-13 minutes).
Remove from heat, whisk in salt, white pepper, and nutmeg.
Temper whisked egg yolks by slowly drizzling in 4-6 tablespoons of the béchamel, then combine the yolk mixture back into the main béchamel sauce.
Reposition oven rack to center and lower oven temperature to 350 degrees F.
Generously spray a large baking pan, sprinkle the bottom with breadcrumbs, then layer with potato slices.
Spread the meat sauce evenly over the potatoes, pressing down lightly.
Top with the remaining potato slices, then slowly pour and spread the béchamel sauce evenly.
Transfer the pan to a rimmed baking sheet; bake for 35 minutes until the béchamel sets.
Sprinkle with cheese, then bake for another 35-40 minutes until golden and bubbling.
Remove moussaka from oven and cool for 20-30 minutes before serving.

Nutritional Info (per serving)

Calories: 606 kcal

Carbohydrate: 49 g

Cholesterol: 172 mg

Fiber: 5 g

Protein: 32 g

Saturated Fat: 14 g

Sodium: 403 mg

Sugar: 9 g

Fat: 31 g

Unsaturated Fat: 0 g