Potato Moussaka Recipe
Moussaka is Greece's iconic baked comfort casserole. Layers of tender sliced eggplants (and often potatoes) are layered with a richly spiced minced lamb or beef sauce seasoned with cinnamon, allspice, and red wine, topped with a thick, golden blanket of velvety egg-enriched béchamel sauce.
Salting and roasting the sliced eggplants before assembling removes excess water so the casserole bakes firm rather than soggy. The spiced meat sauce is reduced until thick and glossy, while the béchamel is enriched with egg yolks and grated Kefalotyri cheese to create a golden, soufflé-like top crust.
Allow the baked moussaka to rest for at least 25 to 30 minutes before slicing into neat squares. Serve warm alongside a crisp Greek salad with Kalamata olives and feta cheese.
If you appreciate classic Greek dishes, you may also enjoy exploring our authentic Algerian Kefta (Meatballs).
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Ingredients
- Vegetable Oil1 tablespoon
- Ground Beef1 lb
- Onion1/3 cup
- Garlic1 clove peeled crushed
- Tomato Sauce1/4 cup
- Tomato Puree2 tablespoons
- Salt1 tsp
- Black Pepper1/4 tsp
- Summer Savoury1 tsp
- Water2 cups
- Potatoes2 Lbs
- Carrots1/4 cup
- Milk2 cups
- Dried Mint1/2 tsp
- Butter6 tablespoons
- Flour1/2 cup
- Salt1/2 tsp
- Egg Yolks3
- Feta1/2 cup
- Ground Nutmeg1/4 tsp
Step-by-Step Instructions
32 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Preheat oven to 350 F.
Heat oil in a skillet.
Add the ground meat and cook, breaking it down with a wooden spoon for 6-7 minutes, until browned.
Add onion and garlic.
Add carrots (optional).Add salt, black pepper, dried mint, summer savory, thyme (optional), tomato sauce and tomato paste.
Cook for 2-3 minutes, stirring frequently.
Grease a 9×9 or 9×13 baking dish with oil.
Add in the drained potatoes and meat mixture.
Stir to evenly distribute the meat into the potatoes.
Add cold water to the baking dish, so it just covers the top of the potatoes.
Bake for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked.
In the mean time prepare the Bechamel sauce (or the Bulgarian Style Topping).
For the Bechamel:
In a bowl, swish egg yolks.
Set aside.
Melt butter in a saucepan. add flour.
Cook for 3 minutes on medium heat, stirring frequently.
Slowly add the milk, whisking to incorporate.
Add salt and nutmeg.
Cook for 3 minutes, until thickened.
Let the mixture cool for 5 minutes.
Add in the egg yolks (with feta).
Let the sauce stand at room temperature, while the potatoes and meat are cooking.
Pour the sauce over the cooked potatoes.
Top with cheese.
Bake for 15 minutes, until golden.
You can broil for 1-2 minutes, if the top is not getting to the desired golden color.
For the Bulgarian Moussaka topping:
In a bowl beat together eggs, yogurt, milk, flour, then add salt and baking soda.
Pour over the moussaka .
Top with cheese.
Bake for 10-15 minutes, until golden.
👨🍳 Chef's Culinary Notes
Cultural Heritage
While eggplant and meat stews have existed across the Levant for centuries, the layered, béchamel-topped version was developed in the 1920s by Nikolaos Tselementes, a French-trained Greek chef who sought to modernize traditional Hellenic cooking.
Dietary Substitutions
Ground lean beef works wonderfully if minced lamb is too strong. Sliced zucchini can be layered alongside the eggplants.
Chef Technique Tips
Do not cut the moussaka straight out of the oven! Letting it rest allows the béchamel to set and the layers to compress, producing beautiful, clean restaurant-style slices.
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