Moussaka may be most commonly known globally as a Greek dish, but those who grew up in a Balkan family know that we practically claim it as our own. While the Greek version is famous for eggplant and thick béchamel, the Balkan Potato Moussaka (or Musaka) is quite different.
Served strictly with potatoes and never with eggplant, this hearty meal was made many nights in my childhood home and remains a staple for my own children today.
There are many variations of moussaka recipes online. Aside from the eggplant versions, some swap beef for lamb or include a tomato-based sauce. You might even find variations featuring mushrooms or rice. However, the traditional Bosnian and Balkan version relies on three key pillars: potatoes, seasoned ground beef, and the “secret” creamy topping.
Why This Potato Moussaka Works
If you aren’t a fan of the texture of eggplant, or if you find the traditional Béchamel sauce too heavy, this is the version for you.
- No Eggplant: We use layers of sliced potatoes instead, making the dish heartier and more kid-friendly.
- No Béchamel: Instead of a flour-based white sauce, Balkan moussaka uses a “Royal” topping—a simple whisked mixture of eggs, milk, and cream that is poured over the dish near the end of baking. This soaks into the potatoes, creating a custard-like texture that binds everything together.
- Budget Friendly: With potatoes and ground beef as the main stars, this is an affordable meal that feeds a crowd.
Ingredients & Notes
The “Secret” Sauce: This isn’t a sauce you cook on the stove. It is a mixture of eggs, milk, and heavy whipping cream. This liquid gold is poured over the hot casserole for the final 20 minutes of baking. It creates that signature golden-brown crust and soft, creamy interior.
Potatoes: You will need about 4 pounds. I recommend using Yukon Gold or Russet potatoes. Yukon Golds hold their shape well, while Russets are starchy and soak up the cream nicely.
Ground Beef: I typically use lean ground beef, but you can use a mix of beef and veal if you want to be extra traditional.
Step-by-Step Instructions
1. Prep the Potatoes and Meat: A good peeler helps when working with 4 pounds of potatoes! Peel and slice them into rounds about 1/5 to 1/4 of an inch thick. You don’t want them paper-thin (or they will turn to mush), but you don’t want them too thick (or they won’t cook through).
While you prep the potatoes, brown your ground beef with onions and salt. You want the onions translucent and the meat fully browned.
2. Layer the Casserole: You will need a deep 13×9 baking dish.
- Mix the bulk of your sliced potatoes directly with the cooked meat mixture. Add salt and toss them together so the flavor distributes evenly.
- Spread this mixture into your greased baking pan.
- Crucial Step: Remember those potato slices you set aside? Layer them neatly across the top. This creates a beautiful presentation and a protective layer for the meat.
3. The First Bake: Drizzle the top with a little oil and bake at 425°F (220°C) for about 30 minutes. This gets the potatoes roasting and hot.
4. The Pour: While the dish is in the oven, whisk together your eggs, milk, cream, salt, and pepper. After the first 30 minutes, carefully pull the rack out and pour this mixture all over the moussaka.
5. The Final Roast: Return the dish to the oven for another 15–20 minutes. The liquid will bubble up, thicken into a custard, and the top will turn a delicious golden brown.
And that’s it! You’re ready to make a dish that is so simple yet so impressive. Enjoy!
PrintBalkan Potato Moussaka (Musaka)
A traditional Balkan casserole featuring layers of potato and savory ground beef, finished with a creamy egg and milk custard. No eggplant, no béchamel—pure comfort food.
- Cuisine: Balkan, Eastern European
Ingredients
For the base:
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4 lb (2 kg) potatoes
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500 g minced meat (ground beef)
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2 medium-sized onions
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2 tablespoons oil (for sautéing)
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1.5 teaspoons salt
Additional:
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1/2 tablespoon oil for brushing the potatoes on top
For the topping:
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3 eggs
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250 ml heavy cream (cooking cream)
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250 ml milk
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1 teaspoon salt 1 teaspoon black pepper
Instructions
Preheat to 425°F (~220°C)
- Peel, wash, and slice the potatoes into thin rounds. The thinner the slices, the better the moussaka will bake and the softer it will be.
- Finely chop the onion. In a deeper pan, heat 2 tablespoons of oil and sauté the onion until translucent. Add the minced meat and sauté until the meat changes color and the liquid evaporates.
- Set aside a small portion of the sliced potatoes – we will need this for the final layer on top of the baking dish so the moussaka looks nice.
- Add the sautéed meat and onion to the remaining, larger portion of potatoes. Add 1.5 teaspoons of salt and mix everything well with your hands or a large spoon so that the meat and potatoes are combined.
- Fill a greased baking dish with the potato and meat mixture. Level it out nicely. Now, neatly arrange the potato slices you saved earlier over the mixture so they cover the entire surface. Brush this top layer of potatoes with that additional half tablespoon of oil so it browns nicely.
- Place in the preheated oven and bake for about 30 minutes, until the potatoes on top start to get some color.
- While the moussaka is baking, prepare the topping. In a bowl, whisk 3 eggs well, then add the milk, heavy cream, salt, and pepper. Combine everything into a smooth mixture.
- After half an hour, take the moussaka out of the oven. Carefully pour the prepared egg and cream mixture over it. Try to distribute the topping evenly everywhere; shake the pan slightly so the liquid penetrates to the bottom.
- Return to the oven and bake for another 15 to 20 minutes, until the moussaka turns a beautiful golden-brown color and the topping sets.
Final Tip: When the moussaka is done, take it out of the oven and let it “rest” for at least 10–15 minutes before cutting. This will allow the layers to bind together, and it will be easier to cut into squares.
Another favorite from the root family? This Chunky Butternut Squash Dessert.
