Potato Casserole With Meat (patates Moussaka) Recipe

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Potato Casserole with Meat (Patates Moussaka)

Sheryl VanderWagen

By
@svwagen

Found this in my Greek cookbook and my family says this one is a keeper. Any time they ask for a repeat on a first try dish, I know it was a hit.


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Rating:

Comments:

Serves:

6-8

Prep:

50 Min

Cook:

45 Min

Ingredients

1
onion, diced
2 clove
garlic, chopped
1 lb
ground beef
1 can(s)
tomatoes, diced (15 oz)
1
bay leaf
salt and pepper to taste
1 Tbsp
oil
2 1/2 lb
potatoes, peeled and sliced thin

BECHAMEL SAUCE

4 Tbsp
butter
6 Tbsp
flour
1 tsp
salt
1/4 tsp
pepper
2 c
milk, heated
2
eggs, beaten
Dash
nutmeg

Directions Step-By-Step

1
In a skillet, saute ground beef, onion and garlic until lightly brown. Drain off fat.
2
Add tomatoes, bay leaf, salt and pepper. Simmer for 30 minutes. Remove bay leaf.
3
Meanwhile, in another skillet, fry potato slices in oil until crisp/tender.
4
In a 9 x 13 greased baking dish, arrange half of the potatoes on the bottom, place the meat and tomato mixture in the middle and top with remaining potatoes.
5
Bechamel Sauce: In a saucepan, melt butter over low heat, add flour, salt and pepper. Stir until well blended.
6
Gradually stir in milk, cooking and stirring constantly until thick and smooth.
7
Beat eggs until frothy. Gradually add 1 cup of the cream sauce to the eggs.
8
Pour this egg mixture back into the cream sauce and stir over low heat 1-2 minutes. Until quite thick.
9
Pour Bechamel sauce over the casserole, sprinkle lightly with nutmeg.
10
Bake uncovered at 350 for 35-45 minutes.

About this Recipe

Course/Dish: Beef, Casseroles