Potato Casserole with Meat (Patates Moussaka)
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tomatoes, diced (15 oz)
potatoes, peeled and sliced thin
In a skillet, saute ground beef, onion and garlic until lightly brown. Drain off fat.
Add tomatoes, bay leaf, salt and pepper. Simmer for 30 minutes. Remove bay leaf.
Meanwhile, in another skillet, fry potato slices in oil until crisp/tender.
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.
Bechamel Sauce: In a saucepan, melt butter over low heat, add flour, salt and pepper. Stir until well blended.
Gradually stir in milk, cooking and stirring constantly until thick and smooth.
Beat eggs until frothy. Gradually add 1 cup of the cream sauce to the eggs.
Pour this egg mixture back into the cream sauce and stir over low heat 1-2 minutes. Until quite thick.
Pour Bechamel sauce over the casserole, sprinkle lightly with nutmeg.
Bake uncovered at 350 for 35-45 minutes.