Every now and then, we stumble upon a dish that feels like a warm hug, and this moussaka recipe with potato is just that. It’s a hearty, flavorful dish that combines layers of spiced meat, creamy béchamel, and tender potatoes for a comforting meal that’s sure to impress.
Why This Recipe Works
- The combination of ground lamb and beef offers a rich, deep flavor that’s perfectly balanced with the spices.
- Layering thinly sliced potatoes instead of eggplant makes the dish more accessible and adds a comforting texture.
- The creamy béchamel sauce on top adds a luxurious finish that’s irresistible.
- Baking the moussaka allows the flavors to meld together beautifully, creating a cohesive dish.
- It’s a make-ahead friendly recipe, tasting even better the next day.
Ingredients
- 1 lb ground lamb
- 1 lb ground beef
- 2 large potatoes, thinly sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- Salt and pepper to taste
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Medium saucepan
- Whisk
- Knife and cutting board
Instructions
Step 1: Prepare the Meat Sauce
In a large skillet over medium heat, brown the ground lamb and beef with the diced onion and minced garlic. Once the meat is no longer pink, stir in the diced tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Let the mixture simmer for about 20 minutes, until the flavors are well combined and the sauce has thickened slightly.
Step 2: Layer the Potatoes
Preheat your oven to 375°F. In a 9×13 inch baking dish, arrange a layer of the thinly sliced potatoes at the bottom. Spoon half of the meat sauce over the potatoes, then add another layer of potatoes and the remaining meat sauce. Finish with a final layer of potatoes.
Step 3: Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, until golden. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes. Remove from heat and stir in the Parmesan cheese and beaten eggs.
Step 4: Assemble and Bake
Pour the béchamel sauce over the top layer of potatoes, spreading it evenly. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Step 5: Let It Rest
Allow the moussaka to rest for at least 15 minutes before serving. This helps the layers set and makes it easier to cut into neat portions.
Tips and Tricks
For an even richer flavor, you can substitute half of the milk in the béchamel sauce with heavy cream. If you’re short on time, parboiling the potato slices for a few minutes before layering can speed up the baking process. To ensure your moussaka is perfectly seasoned, taste the meat sauce before assembling and adjust the salt and spices as needed. For a crispier top, you can broil the moussaka for the last 2-3 minutes of baking, but keep a close eye on it to prevent burning.
Recipe Variations
- Vegetarian Moussaka: Replace the meat with lentils or a mix of mushrooms for a hearty vegetarian version.
- Cheesy Twist: Add a layer of shredded mozzarella or feta cheese between the meat sauce and potatoes for extra cheesiness.
- Spicy Kick: Incorporate a teaspoon of red pepper flakes or a diced jalapeño into the meat sauce for those who like it hot.
- Eggplant and Potato Combo: Use a mix of eggplant and potato slices for a traditional yet unique twist.
- Gluten-Free Option: Substitute the all-purpose flour in the béchamel with a gluten-free flour blend to cater to gluten-sensitive diets.
Frequently Asked Questions
Can I make moussaka ahead of time?
Absolutely! Moussaka is a great make-ahead dish. You can assemble it completely and refrigerate it overnight before baking. Just add a few extra minutes to the baking time if you’re starting from cold. Alternatively, you can bake it ahead and reheat it in the oven before serving.
Can I freeze moussaka?
Yes, moussaka freezes well. Cool it completely, then cover tightly with foil and freeze. To reheat, thaw it in the refrigerator overnight and bake at 350°F until heated through, about 30-40 minutes.
What can I serve with moussaka?
Moussaka is quite hearty on its own, but a simple Greek salad or some crusty bread makes a great side. For a lighter option, a cucumber yogurt salad complements the richness of the dish beautifully.
Summary
This moussaka recipe with potato is a comforting, flavorful twist on the classic dish. With layers of spiced meat, tender potatoes, and creamy béchamel, it’s a satisfying meal that’s perfect for any occasion. Whether you’re making it ahead or serving it fresh from the oven, it’s sure to be a hit.