Potato Moussaka

 

Originally, Greek moussaka is made with eggplant and béchamel sauce. This version is lighter and better if you ask me :)

 

 

Ingredients:

4-5 russet potatoes

about 450-500g lean ground beef

1 cooking onion

1l or less milk

4 eggs

salt

black pepper

oil

 

Put oil in a frying pan and add diced onion. Fry or sauté onion until translucent. Add meat, salt and black pepper and brown the meat. Set aside.

 

Take a baking dish that can hold all that you plan to put in it :) Turn the oven to 375 F (180 C).

 

Peel potatoes. Slice first potato and cover the bottom of baking dish. Put some of meat over it.

 

 

Slice second potato and cover the meat. Repeat the process until you have material, ending with potato on top.

 

 

In a small bowl beat the eggs and add some milk and little bit of salt. Pour milk over potatoes in a baking dish somewhere to the half of the stack. Now, pour beaten eggs with milk. If there is more space, add more milk, it should be grazing the top of your stack.

 

 

Cover tightly with aluminum foil. And put in the oven for 45 minutes. After 45 minutes, take foil out of the oven and continue baking 45 more minutes. Check with fork if all potatoes are soft. Take it out of the oven and let it cool down. If you are really hungry, you can eat it immediately but it will have lots of liquids from milk. Once it cools down, liquid is absorbed and not visible.