Main course
Potato Moussaka Recipe
This potato moussaka layers seasoned ground beef with tender potatoes, baked until the potatoes soak up all the savory juices. The base gets a generous topping
— you can choose between a creamy, rich Bechamel or a lighter, tangy Bulgarian-style mixture. Both options finish with a golden cheese crust, making for a hearty dish that comes together in about an hour and a half.
1h 21mServes 4
Method
13 steps · 1h 21m total
- 01
Preheat Oven
Get your oven going to 350 °F. - 02
Brown Beef and Aromatics
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, for 6 to 7 minutes, until it's nicely browned all over. Drain off any excess fat if there's a lot.
Stir in the onion, garlic, and carrots (if you're using them). Add the salt, black pepper, dried mint, summer savory, and thyme (if using), along with the tomato sauce and tomato paste. Cook for another 2 to 3 minutes, stirring frequently, until the aromatics soften and the spices become fragrant.
