Preheat to 425°F (~220°C)

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place in the preheated oven and bake for about 30 minutes, until the potatoes on top start to get some color.
7. 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.
8. 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.
9. 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.