olive oil
2 extra large russet potatoes
2 large cloves garlic, diced
1 medium onion, chopped
1 large bell pepper, chopped
8 large mushrooms, medium sliced
1 lb ground beef or lamb
15oz tomato sauce
1/2 cup parsley, chopped
1 tsp kosher salt
1 tsp pepper
1 tsp cumin
1/2 tsp cinnamon
1 cup raw milk
2 eggs

Wash the potatoes thoroughly and dry. Use a mandoline on 1/4" setting, and slice each potato.

In a large non-stick skillet over medium heat, add 2 tbsp olive oil and place 1/4 potato slices into the pan without overcrowding. Cook for 2 1/2 min on both sides. Remove from the pan, add more oil, and repeat until all potatoes are cooked. (Slice an extra potato to cook if you know you'll be snacking on the pieces - I did!)

Add the chopped garlic through mushrooms. Cook for 5-7 min, stirring occasionally, until translucent. Next add the ground beef or lamb and cook for 10-12 min until fully cooked. Add the tomato sauce through cinnamon, stir well, and turn off the heat.

Preheat the oven to 350*F. In an ungreased 13"x9" glass pan, add half the potato slices overlapping. Next spoon in the cooked mixture and spread evenly. Then add the remaining potato slices, also overlapping. Finally, in a medium bowl, whisk together the eggs and milk, then pour evenly over the casserole. Bake for 35 min. (Optional: After 30 min, remove the casserole and add 1 cup shredded cheese evenly, then finish baking.)

Remove from the oven and allow the moussaka to rest before serving, traditionally to room temperature. Optional toppings of Greek yogurt and fresh herbs, if desired.

~Yields 4-6 servings.

Recipe printed from Le Grand Fromage:

URL to recipe:

Copyright © 2011 Le Grand Fromage. All rights reserved.