Best Potato Moussaka Recipes

BEEF AND POTATO MOUSSAKA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside., For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt., Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half the cheese sauce and all of the meat mixture. Arrange remaining potatoes over meat mixture; top with remaining cheese sauce., Bake, uncovered, until a thermometer reads 160°, about 1 hour. Let stand for 10 minutes before serving.

BEEF AND POTATO MOUSSAKA

Steps:

• Cut the potatoes in quarters and boil in water until almost soft.let cool, then slice into 1/4 inch slices.
• Heat the oil in a large skillet, and saute the onion and garlic for 4-5 minutes.
• Add the beef to the skillet and brown for 5 mins, stir in the wine, tomato paste, oregano, and parsley, reduce the heat and simmer for 15 minutes Remove from heat.
• To make the sauce, melt the butter in a small saucepan. Stir in the flour and cook over low heat for 2-3 mins.Slowly whisk in the milk, cooking for 6-8 mins until thickened. Remove from the heat and add the parmesan.
• Grease an 11x7 inch casserole.Put in the beef mixture, then cover with potato slices.
• Pour the sauce on top.
• Mix together the parmesan and breadcrumbs and sprinkle over the top of the casserole.
• Bake in a 350 * oven for 30 mins or until golden.

POTATO MOUSSAKA

Steps:

• 1. In a fry pan add the onions and garlic in olive oil and cook till the onions are limp. Add the ground beef, salt and pepper. Continue to cook through until meat is browned. Remove from stove and set aside.
• 2. Preheat oven to 400 degrees. Coat the bottom of a 13X9 casserole dish with olive oil. Cover the bottom with two layers of the sliced potatoes. Sprinkle with salt and pepper. (This does need alot of salt and pepper)
• 3. Spoon on the meat mixture over the potatoes. Add another double layer of the potatoe slices. (do not use more than 4 pds of potatoes total)
• 4. Sauce: Mix together the eggs, sourcream, milk, salt and pepper. Pour the sauce over the top of the casserole, stopping just before it covers the top layer, you want the top to brown nicely. Bake 1 hour or until potatoes are tender. Let cool down a few minutes and then serve. *** I served this with a corn casserole and a green salad and bread.

BEEF -N-POTATO MOUSSAKA

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
• Stir in the water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside.
• For sauce, melt butter in a saucepan over medium heat.
• Stir in flour until smooth; gradually add milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat.
• Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly.
• Add the Parmesan cheese and salt.
• Place half of the potato slices in a greased shallow 3-qt. baking dish.
• Top with half of the Parmesan sauce and all of the meat mixture.
• Arrange the remaining potatoes over meat mixture; top with the remaining Parmesan sauce.
• Bake, uncovered, at 350 degrees for 1 hour or until potatoes are tender.
• Let stand for 10 minutes before serving.

BEEF AND POTATO MOUSSAKA

Steps:

• With olive oil, grease an oblong 3 qt baking dish. Peel potatoes; slice into 1/8 thick; cover with cold water. In large skillet heat 1 tablespoon olive oil; add onion, garlic and beef and cook gently, crumbling w/ fork until beef looses red color. Add tomato sauce, 1 teaspoon salt, 1/4 teaspoon pepper, mint, cinnamon, and parsley. Cover and simmer 5 minutes. In med saucepan over low heat, melt butter; stir in flour; off heat gradually stir in milk, keeping smooth. Cook over moderately low heat, stirring constantly, until smooth and thickened. Stir in small amount of hot mixture into beaten eggs, then stir back into sauce in saucepan; stir in 1/2 teaspoon salt, a dash of pepper and the Parmesan cheese. Drain potatoes; arrange half the slide in the bottom of the prepared baking dish; sprinkle lightly w/ salt and pepper; spread meat mixture over potatoes, then add remaining potatoes; sprinkle lightly w/ salt and pepper; pour sauce over. Bake in preheated 375-degree oven until potatoes are tender - about 1 hour.

EGGPLANT AND POTATO MOUSSAKA

Steps:

• Place the eggplant slices in a large bowl and cover with water. Add 1/2 cup of salt and agitate gently to combine. Let stand for 20 minutes, then drain and pat dry with paper towels.
• While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Season lightly with salt.
• Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Add 1/4 cup of the remaining oil to the skillet and, working in batches, fry the eggplant slices until golden on both sides, 2 to 3 minutes per side. Add more oil to the skillet as needed in 1/4 cup increments. Repeat until all eggplant has been cooked. Transfer to a paper-lined plate to drain.
• Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. Cook until tender, about 4 minutes. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Add the red wine and cook until evaporated. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
• In a medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg and egg yolk. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole.
• Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Top with half of the eggplant slices and half of the meat sauce. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 40 minutes before cutting into squares and serving.

TWO POTATO MOUSSAKA

Steps:

• Pre-heat oven to 400 degrees.
• Cook red skinned potatoes in microwave for 5-7 minutes.
• Cook yams in microwave for 7-9 minutes.
• In medium skillet, brown beef for 5 minutes.
• Add tomatoes, cinnamon, and cumin; Simmer 3 minutes.
• Combine milk, flour, butter, and nutmeg in small saucepan over medium heat, stirring constantly.
• Bring to boil and simmer for 1 minute.
• Season with salt and pepper.
• Remove from heat and whisk in egg yolk.
• Thinly slice potatoes.
• Place half of potatoes and yams on bottom of 2 quart casserole.
• Layer meat mixture, then remaining potatoes and yams.
• Pour sauce on top.
• Sprinkle with parmesan.
• Bake for 30 minutes.

POTATO MOUSSAKA

Steps:

• Fry minced onion, garlic and bay leaf in olive oil until onion becomes translucent, but not browned.
• Add minced lamb (or beef) and cook, stirring until browned. Add oregano, cinnamon, salt and pepper. Add peeled and chopped tomatoes to the meat with lamb (or beef) stock. Bring to the boil, reduce the heat and cover. Simmer gently for 30 minutes or until reduce most of liquids.
• Meanwhile, peal and slice potatoes into flat pieces, as for chips, but thicker, about 0,5 cm. Fry them in olive oil until lightly browned on both sides. Remove them from pan on a paper towel.
• Take a large ovenproof dish and layer the potato slices and meat, ending with a layer of potatoes.
• Beat 2 eggs with flour, salt, pepper and a little grated nutmeg. Stir in yogurt. Pour this over the moussaka.
• Bake in preheated oven at 180°C for about 1 hour, until the topping is set and golden brown. Allow to stand for 15 minutes before serving.

MOM'S CHICKEN & POTATO MOUSSAKA

Steps:

• Boil the potatoes, peel them and smash them in a bowl together with the butter and some salt and add enough milk to get a soft but by no means liquid mass (in fact it’s up to you to decide how thick you want it to be).
• In a frying pan put the 2 tbl oil, the chicken, the tomato paste, cumin, pepper, nutmeg and some salt and start frying dividing the meat with a fork until it starts to fall apart into crumbs.
• Grease a baking tin with the remaining oil (don’t forget the sides too), spread half of the potatoes on the bottom, pour the chicken over them and cover it with the remaining potatoes.
• Preheat the oven to a medium temperature and put the moussaka in and let it heat for 5 min.
• In a bowl beat the yogurt with the eggs the thyme, a bit of salt and some black pepper.
• Pour the yogurt mixture over the moussaka and bake until it gets golden brown (about 10-15 min).
• When ready take out of the oven and leave to cool a bit – potatoes cool very slowly.
• Serve very warm.

MASHED POTATO-TOPPED MOUSSAKA

Steps:

• Heat oven to 450ºF.
• Toss eggplant with oil; spread onto rimmed baking sheet. Bake 25 to 30 min. or until golden brown and tender, stirring occasionally.
• Meanwhile, cook potatoes in boiling water in large saucepan 12 to 15 min. or until tender. While potatoes are cooking, brown meat with onions and garlic in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in spices. Add tomato paste and tomatoes; mix well. Simmer on medium-low heat 10 to 12 min. or until thickened, stirring occasionally. Remove from heat.
• Reduce oven temperature to 400ºF. Add eggplant to sauce; mix well. Set aside. Drain potatoes; return to pan. Whisk egg yolk and milk until blended. Add to potatoes along with 1/2 cup cheese; mash until desired consistency.
• Spoon meat mixture into 3-qt. casserole sprayed with cooking spray; top with potatoes. Sprinkle with bread crumbs and remaining cheese.
• Bake 30 min. or until golden brown.