Moussaka is probably the most famous of all Greek casseroles. It is usually made with eggplants or zucchini, but this Potato Moussaka is made by layering thinly sliced potato chips with a meat filling, then topped off with scrambled eggs and baked to golden perfection.
This moussaka recipe is simpler then other ones because you don’t need to make bechamel sauce and you don’t need to boil or fry the potatoes. The secret is in slicing potatoes really thin using your food processor or mandolin slicer. In this way raw potatoes can be put straight into a baking pan with other ingredients. My mother came up with this idea years ago and that is the way I’m making it, too.
I like the top layer of potatoes to be crunchy, so I bake the moussaka uncovered. If you prefer softer potatoes, then cover the moussaka with aluminum foil for the first 30 minutes of baking.
- 2 lb potatoes 1 kg
- 1 lb ground beef 500 g
- 2 medium onions
- 1-2 Tbsp olive oil
- 3 cloves garlic minced
- 1/4 cup rice
- 1 pint bouillion boiling, 2 cups; 1/2 liter
- salt pepper to taste
- 2 large eggs lightly beaten
In a hot pan, saute onions in oil until translucent. Add ground beef and fry until browned. Add garlic cloves and season with salt and pepper. (Don’t use too much salt because you will later add salty bouillion.)
Using your mandolin slicer or a food processor, thinly slice peeled potatoes as if you were makin potato chips.
Lightly oil a large baking pan, like 13×9 inch pan. Place a layer of potato slices on the bottom of the pan, season with salt and pepper, spread half of the meat mixture on top and evenly sprinkle with rice. Cover with another layer of potato slices, remaining meat mixture and rice. Finish with a layer of potatoes.
Pour boiling bouillion over moussaka and place the pan in the oven. Bake at 375 F (175 C) for about 45 minutes or until potatoes are soft and rice is cooked through.
Take the moussaka out of the oven, pour beaten eggs over the top of it and then return it to the oven. Bake for another 15 minutes or until eggs are set and golden. Serve with lettuce or other fresh salad.