Potato Moussaka Recipe

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 browned all over. If there's a lot of rendered fat, drain it off.

Stir in the onion, garlic, and carrots. Add the salt, black pepper, dried mint, summer savory, and thyme, along with the tomato sauce and tomato paste. Continue cooking for another 2 to 3 minutes, stirring frequently, until the vegetables soften and the spices release their aroma.

Slowly pour in the milk, whisking constantly to prevent any lumps, until the sauce is smooth. Stir in the salt and ground nutmeg. Continue to cook, whisking, for about 3 minutes, until the sauce has thickened enough to coat the back of a spoon.

Remove the saucepan from the heat and let the sauce cool for about 5 minutes. Whisk in the reserved egg yolks and the feta cheese until fully combined. Let this sauce stand at room temperature while the moussaka base finishes baking.

Once the potatoes are cooked, pour the prepared Bechamel sauce evenly over the hot moussaka base. If you like, sprinkle with extra cheese.

Return the dish to the oven and bake for another 15 minutes, until the topping is golden brown. For a deeper golden color, you can broil it for 1 to 2 minutes, but keep a close eye on it to prevent burning.