Moussaka may be most commonly known as a Greek dish but those who grew up in a Balkan family know, we practically claim it as our own. Served only with potatoes and never with eggplant, this hearty meal was made many a nights and to this day remains a staple for my children.
There are so many variations of moussaka and recipes to be found online. Aside from making with eggplant, many common versions will also swap out beef for lamb and contain a tomato sauce. Then there’s some less common variations featuring mushrooms or rice and onion.
The common denominator is the sauce we make and pour on top and bake into the dish in the end. Balkan versions use a white sauce (outlined in the recipe). This is the secret sauce, literally, of the creaminess that allows for a smoother texture and those perfect bites in any version.
When to Make Moussaka?
Anytime is a good time to enjoy this dish, but the winter months are extra special with the warmth and comfort moussaka brings. Potatoes are in season typically starting early winter, which works perfectly for getting in the cold atmosphere mood. I’ve often served it as an alternative to turkey on Thanksgiving and holiday season meals. This works great because you have the meat (beef) and a side (potatoes) all in one satisfying dish that is also a full meal on its own.
Don’t get me wrong though, it is perfectly acceptable (and affordable) to make moussaka year round. Excellent for gatherings and to enjoy around a full table, moussaka is the meal that keeps on giving. I hope you and your family enjoy this traditional recipe as much as we do!
A good peeler certainly helps when working with 4 pounds of potatoes. You will also want to have a thick enough baking dish to hold your moussaka. It should be 13×9 in size, as shown in the image below.
And that’s it! You’re ready to make a dish that is so simple yet so impressive. Enjoy!
PrintMoussaka
Ingredients
- 4 pounds potatoes
- 2 cups chopped onion
- 1 pound of ground beef
- 1.5 teaspoon salt
- 2 tablespoons oil
For the egg mixture:
- 1 cup milk
- 1 cup heavy whipping cream
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
1/2 tablespoon of oil for the drizzle
Instructions
- Heat your oil on medium and add in the ground beef. Stir until the meat is browned on all sides.
- Add onion and cook, stirring often until onion is translucent. Then remove from heat and leave to cool.
- Peel your potatoes and cut them into rounds about 1/5 to 1/4 of an inch thick.
- Set aside some of your potatoes to layer on top of your moussaka.
- Take your meat mixture and combine it with the potatoes.
- Add salt. Mix well.
- Spread everything onto a greased 13×9 baking pan.
- Line the potato wedges set to the side on top.
- Drizzle with a half tablespoon of oil.
- Bake for 30 minutes.
- While your dish is baking whisk your milk, whipping cream, eggs, salt and black pepper.
- After 30 minutes, pour this mixture all over your moussaka.
- Return to the oven and bake for 15 – 20 more minutes.
Another favorite from the root family? This Chunky Butternut Squash Dessert.
