Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, potato moussaka. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Potato Moussaka is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Potato Moussaka is something which I’ve loved my entire life. They’re fine and they look fantastic.

Moussaka with potatoes is a terrific choice both for those who don't care for the well-known version with eggplant, and also when eggplant is not in season. Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. In a large skillet, cook beef and onion over medium heat until meat is no longer pink.

To get started with this recipe, we have to first prepare a few components. You can cook potato moussaka using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Potato Moussaka:

1. Get 500 g ground beef
2. Get 800 g potato
3. Make ready 2 carrots
4. Get 1 onion
5. Take 2 garlic cloves
6. Prepare 4 eggs
7. Get 400 ml milk
8. Make ready some fresh parsley
9. Get salt, pepper, some oil and butter

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.

Instructions to make Potato Moussaka:

1. Peel and slice your potatoes and fry them with some sunflower oil (or the one you prefer) in a large skillet just until the edges start getting brown. Just a little so it gets the taste. Put it aside on a paper towel to get the extra oil off.
2. Chop carrots, onion, garlic and parsley. Fry the carrots and onion with some oil on medium heat until they are soft.
3. Add meat, garlic, parsley, salt and pepper. Fry and stir until it gets brown and dry mixing everything and splitting the meat into small pieces. You can add ground pepper, some fresh spicy peppers or any dry herbs you like at this point.
4. Whisk eggs by hand and add milk and some salt and pepper. Preheat your oven to 180°C (350°F).
5. Grease a deep oven dish with some butter and start with layer of potatoes then a layer of meat. Finish with the final layer of potatoes and pour the egg/milk mix evenly over everything.
6. Bake for 45min - 1 hour. You will know it's done when all potatoes on top become crispy brown.

Check the potatoes and prolong the cooking time if they are not soft yet. If the potato moussaka gets too dark on top, cover it loosely with aluminum foil, you should check after about half the time and cover the dish if necessary. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking). Note: Greeks do not eat their food piping hot out of the oven - especially in the summer heat. Food is served just warm or at room temperature (but cooked that day - otherwise it is reheated.

So that is going to wrap this up for this exceptional food potato moussaka recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!