Beef and Potato Moussaka
My son—who is now 27—brought home this Greek moussaka recipe with potatoes (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. —Jean Puffer, Chilliwack, British Columbia
Beef and Potato Moussaka Tips
Does moussaka contain potatoes?
Some Greek moussaka recipes contain potatoes, but traditional moussaka is typically made with eggplant instead.Can I make moussaka in advance?
We don't recommend preparing this moussaka recipe in advance. If you're short on time, cook as directed, cool the moussaka and then refrigerate until you're ready to eat. Reheat in the oven until warmed through.What other Greek recipes should I try?
We have plenty of other Greek recipes to try! Some of our favorites are spanakopita and this Greek-inspired beef pita recipe. For a sweet treat, try these Quick and Easy Baklava Squares.What goes well with moussaka?
When you're looking for dishes to pair with moussaka, you won't go wrong with Greek recipes. A simple Greek salad or these Greek-Style Stuffed Peppers would complement Greek moussaka with potatoes.Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor, and Peggy Woodward, Taste of Home Senior Food Editor
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3/4 cup water
- 1 can (6 ounces) tomato paste
- 3 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon dried mint, optional
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pepper
- parmesan sauce:
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 4 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 5 medium potatoes, peeled and thinly sliced
Directions
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1Preheat 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.
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2For 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.
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3Place 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.
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4Bake, uncovered, until a thermometer reads 160°, about 1 hour. Let stand for 10 minutes before serving.
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