This classic potato moussaka recipe (pronounced mu-sa-kah) is a popular recipe from my childhood, and it is one I always turn to again and again for an easy, comforting meal. It is something similar to a “potato lasagna”, as it has layers of potato slices in a combination with ground meat sauce. This is a popular Middle Eastern dish, but my version has a little “Biba twist” to make it even more special. I include a classic bechamel sauce, which makes it soft and creamy, plus extra cheese layer as it is a bit easier to sneak by the kids.
This recipe is simple, delicious and perfect when you are short on time, but you still crave a whole meal that feels like a treat. So if you are looking for a new dinner idea, or just something that will surprise your family, give moussaka a try.
How Much Can You Customize It?
There are many ways to customize the moussaka to fit your nutritious needs and taste. Some of the most common methods would be adding eggplant, mushrooms and even cauliflower. They are all delicious in their own way. That means that moussaka is very flexible recipe you can experiment with to find your favorite twist. But before you dive into the more creative versions, it would be the best to start with the classic recipe to learn the basics.
Which potatoes to use
Here are my top three recommendations:
Gold Yukon Potatoes – To my opinion Yukon Gold potatoes they are the best. They are great all-purpose potatoes, perfect for moussaka.
Kind Edward Yellow potatoes – Similar to Yukon Golds, Kind Edwards are great for roasting and baking, making them an excellent choice too.
Russet Potatoes – These are the largest potatoes you have probably seen around. They are great for steaming and baking, making them another good option for the moussaka.
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What Do You Need?
Potatoes – The potatoes are your main ingredient because they create the base layer of the moussaka. Just peel and thinly slice them. I like using a mandoline for even slices (choosing the thickest option – level 3), but if you don’t have one or you don’t want to take that route, a knife works fine too. Just be careful!
Ground Meat – I prefer a mix of half ground beef and half ground pork for extra flavour and a bit of fat. If you prefer a lean ground beef, that works too.
Bechamel Sauce – The bechamel is just the standard recipe of using milk, butter, and flour. It is simple to make, but brings the meal to another whole level.
Vegetables – Here, you have some flexibility. I typically use onions, garlic, and carrots. If I have crunchy celery on hand, I use that one too.
Spices – You need salt and pepper to taste, some ground cumin and smoked paprika. This blend gives the moussaka that delicious Middle Eastern touch.
Oil – You need oil to cook everything to a nice golden colour. I use light olive oil, avocado oil, or any high-heat oil.
Eggs – To finish the dish, whisk eggs with yogurt or milk and pour it over the top towards the end of the baking process. A quick bake will create a golden, nice crust.
Tomato Paste (or Tomato Sauce) – While optional, the richness of tomato paste adds a unique flavour that you don’t want to miss.
Optional:
Cheese – Not included in the traditional moussaka recipe, but sprinkling some cheese on top is my “Biba” twist. It makes the moussaka extra tempting, especially for kids. Almost every casserole gets a cheesy touch in my home.
Parsley – If you have some, add it to the meat. It really brings the moussaka up a notch!
Some very useful tools to have
Dutch Oven – It is perfect for cooking a full meal in one pot, keeping the mess (and dirty dishes) to a minimum. It is so versatile, unique, and beautiful. I bought my first Dutch oven few months ago, and since then we are totally inseparable! I don’t understand why, but everything tastes better and looks better when cooked in a Dutch oven. If you are curious about why I love my Dutch oven so much, check my post 9 reasons why you need a Dutch oven in your kitchen. Fair warning: once you try it, you will be hooked for life!
Mandoline slicer – A mandoline is a great affordable kitchen tool as it makes slicing and grating so quick, easy, and precise. You can make nice and even cuts for just minutes of your time. I like this one as it has a small container to catch the slices you cut, causing no mess.
How can I make moussaka vegetarian?
To make a delicious vegetarian version, simply replace the meat with a no-meat layer of chopped and sautéed eggplant, mushrooms, or a mix of both. It is delicious!
Classic Potato Moussaka Recipe
Course: MainCuisine: Middle EastDifficulty: Medium4
servings10
minutes25
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minutes5
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minutesGet ready to enjoy this classic potato moussaka with a bit of a fun twist! Whether you stick with the traditional flavours or opt for a no-meat variation, this dish is sure to become your new favourite!
Ingredients
3-4 large Yukon Gold potatoes
400g ground meat (ideally a mix of beef and pork)
1 small onion, chopped
1 medium carrot, diced
1 stalk celery, chopped (optional)
2-3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon ground cumin (optional)
1 tablespoon smoked paprika
Salt and pepper to taste
- For the Bechamel Sauce
3 tablespoons of butter
2 tablespoons of flour
2 cups of milk
Salt and pepper to taste
- For Topping
2 eggs
¼ cup yogurt or milk
Salt and pepper to taste
1/2 cup mozzarella or parmesan cheese (optional)
Directions
- Preheat your oven to 400°F (200°C)
- Prepare the meat sauce
- Finely chop the onion, carrots, and celery (if used). Sauté them over medium heat and a bit of oil for approximately 5 minutes until soft and golden.
- Add the ground meat to the pan with the veggies and stir occasionally to mix everything well. Cook for about 10 minutes.
- To season, add smoked paprika, salt, pepper, and ground cumin.
- Next stir in the tomato paste and mix well. Cook for another 5 minutes to incorporate all the flavours. Set the meat aside to cool while you prepare the potatoes.
- Prepare the potatoes
- Peel the potatoes and slice them into thin circles using a mandolin or knife (about 1/4 inch thick). If using a mandolin, choose the thickest setting. Place the potato slices in a bowl of cold water to prevent them from browning while you make the bechamel sauce.
- Make the Bechamel Sauce
- In a Dutch Oven (or a saucepan) over low-medium heat, melt the butter. Make sure you stir to prevent burn. Once the butter is melted, add the flour and whisk constantly to avoid lumps.
- Slowly pour in warm milk, continuing to whisk until the sauce is smooth and thickened, about 5 minutes.
- Season with salt, pepper, and a pinch of nutmeg and after 3-4 minutes continues stirring, set the the sauce aside. Note, the sauce should thicken, but not too much. Just enough to coat the back of a spoon.
- Assemble the Moussaka
- Grease a Dutch oven or baking casserole dish with a bit of oil or butter.
- Start with a layer of potato slices, then add half of the meat mixture and layer on top of the potatoes.
- Spread half of the bechamel sauce over the meat layer. Repeat process by adding another layer of potatoes, meat and finish with potatoes and the remaining bechamel sauce as a finish.
- Cover the dish a with thin foil and bake in the preheated oven for about 30 minutes. Then, remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender and the top is golden. You can use a fork to check if cooked.
- In a small bowl, whisk eggs with yogurt or milk, seasoned with some salt and pepper. Carefully pour this mixture over the top of the moussaka. For extra flavour I like to add some grated mozzarella cheese or parmesan. Then return the moussaka to the oven for another 10 minutes or until the top is set and nicely golden.
- Turn off the oven and let the moussaka rest for 5 minutes before slicing and serving. Enjoy!
Notes
- You can enrich the moussaka and bring it to the next level, by adding some chopped eggplant or mushrooms along with the vegetables while cooking.
- Only add the top layer of eggs and cheese once potatoes are soft and well cooked.
How to serve moussaka
I love serving moussaka with a fresh salad on the side. The choice of salad is up to you, whatever you enjoy most. Some recommendations from me are a simple green salad, a slaw, or tzatziki. Be creative here and pick what works the best for you.
How to Store
I don’t recommend freezing the moussaka, but it can be kept in the fridge for up to 5 days. I love any leftovers as they make an easy and delicious lunch for the next day. Simply add a side of salad, and you are all set! A big win! And extra time just for YOU!
FAQs
1. Can I make the Moussaka ahead of time?
- Option 1: Put it all together, cover with foil or a lid, and pop it in the fridge. When you’re ready to cook it, just preheat the oven and bake it as per instructions above. Make sure you cover it well with bechamel sauce, because potatoes will get brown.
- Option 2: Bake it fully, let it cool completely, cover, and store in the fridge. When it is time to eat, warm the oven up at 350°F and let the moussaka warm up slowly for about 25-30 minutes (keep it covered). You can add some herb butter on top, for best results (if you have). Then uncover it for the last 5 minutes, to get nice and crispy on the top.
2. What is a vegetarian option?
Simply substitute the meat for some chopped eggplant, mushrooms, or a mix of both. Follow the same steps for cooking – it is that easy!
3. Can I add more veggies?
Spread the word
Don’t forget to let me know how your moussaka turned out! Share the recipe with friends and family, and spread the word for some inspiration.
Explore other recipes
Find something you like and make a whole meal. Let’s explore and tell me what you liked the most! Can’t wait to hear from you.
