Potato Moussaka
By
Tammy T
@ttodd4jesus
1
My father was full blood Serbian. My father was a very good cook, although I never got to know him well. I remember him cooking chicken paprikash for me as a little girl. I just recently decided to check out some Serbian recipes since this is my heritage and try them. I never knew there was even such a thing as Serbian cooking but to my surprise, there is! I am going to have fun with this! This is my first Serbian recipe I have made! I hope you enjoy it as much as my family did!
I found this recipe on Global Table Adventure by Sasha Martin.
The pictures are mine of the one I made.
I found this recipe on Global Table Adventure by Sasha Martin.
The pictures are mine of the one I made.
Rating:
★★★★★ 3 votes5
Comments:
Serves:
6
Prep:
25 Min
Cook:
1 Hr
Method:
Convection Oven
Ingredients
-
4 lbrusset potatoes, peeled and sliced in 1/4 inch rounds (no thicker or baking time will be affected)
-
1 1/2 lbground beef
-
1onion, chopped
-
·olive oil to coat pan
-
2cloves garlic, peeled and finely chopped
-
·salt and pepper, to taste
-
·****sauce*****
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4eggs
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1 cyogurt or sourcream (i used sourcream)
-
2 cmilk
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·salt and pepper, to taste
How to Make Potato Moussaka
- 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.
- 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) - 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)
- 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.
