Potato Moussaka Recipe
Summary
Cooking Time1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings12
HealthyHigh Protein
Ingredients
| MEAT SAUCE | ||
| Butter - 2 tablespoons or margarine - 2 tablespoons | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Chuck - 1 pound, ground or lamb - 1 pound, ground | ||
| Garlic | 1 Clove (5gm), crushed | |
| Allspice | 1/4 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Tomato sauce - 2 cans (8-ounce size) | ||
| Butter - 1/2 cup (1 stick) or margarine - 1/2 cup (1 stick) | ||
| Potatoes | 6 Medium (Salad oil - 2 tablespoons or olive oil - 2 tablespoons) | |
| YOGURT CREAM SAUCE | ||
| Butter - 2 tablespoons or margarine - 2 tablespoons | ||
| All-purpose flour - 2 tablespoons | ||
| Salt | 1/2 Teaspoon (Salad oil - 2 tablespoons or olive oil - 2 tablespoons) | |
| Pepper | 1 Dash (Salad oil - 2 tablespoons or olive oil - 2 tablespoons) | |
| Milk | 1 Cup (16 tbs) (Salad oil - 2 tablespoons or olive oil - 2 tablespoons) | |
| Yogurt | 1 Cup (16 tbs) (Salad oil - 2 tablespoons or olive oil - 2 tablespoons) | |
| Eggs | 2 (Salad oil - 2 tablespoons or olive oil - 2 tablespoons) | |
| Parmesan cheese | 3 Tablespoon, grated (Salad oil - 2 tablespoons or olive oil - 2 tablespoons) | |
| Dry bread crumbs | 2 Tablespoon (Salad oil - 2 tablespoons or olive oil - 2 tablespoons) | |
Directions
MAKING
1. In a 3 1/2-quart Dutch oven, heat 2 tablespoons butter and sauté onion, chuck and garlic for 10 minutes until brown.
2. Stir in allspice, 1/4 teaspoon cinnamon, 1 teaspoon salt and the tomato sauce; stir and bring the mixture to boiling.
3. Lower the heat and simmer uncovered for 1/2 hour.
4. In another large skillet, heat oil and butter over medium heat and saute sliced potatoes, turning frequently until lightly browned on both sides.
5. In the bottom of a 2-quart baking dish or 12x71/2x2 inches baking dish, layer half of the slices overlapping each other.
6. Preheat oven to 350 degrees Fahrenheit.
7. In a medium saucepan, melt butter to make yogurt cream sauce.
8. Remove the pan from heat and stir in flour, salt and pepper.
9. Gradually add milk and bring the liquids to boiling; stir continuously and cook until mixture is thickened.
10. Remove pan from heat.
11. In a small bowl, using a wire whisk, beat yogurt and eggs.
12. Add some hot cream-sauce mixture to egg mixture and beat well; return the mixture to saucepan, mix well and keep aside.
FINALISING
13. In the baking dish containing potatoes, sprinkle 2 tablespoons Parmesan cheese.
14. To the meat sauce, stir in bread crumbs and spoon over potatoes.
15. Cover with remaining potato slices; in overlapping fashion.
16. Pour the prepared sour cream all over and sprinkle rest of the cheese.
17. Place the dish in oven and bake for 35 to 40 minutes until golden-brown and top is set.
SERVING
18. Sprinkle cinnamon in diagonal lines as shown in the picture, although this is optional.
19. Serve hot with tossed salad.
1. In a 3 1/2-quart Dutch oven, heat 2 tablespoons butter and sauté onion, chuck and garlic for 10 minutes until brown.
2. Stir in allspice, 1/4 teaspoon cinnamon, 1 teaspoon salt and the tomato sauce; stir and bring the mixture to boiling.
3. Lower the heat and simmer uncovered for 1/2 hour.
4. In another large skillet, heat oil and butter over medium heat and saute sliced potatoes, turning frequently until lightly browned on both sides.
5. In the bottom of a 2-quart baking dish or 12x71/2x2 inches baking dish, layer half of the slices overlapping each other.
6. Preheat oven to 350 degrees Fahrenheit.
7. In a medium saucepan, melt butter to make yogurt cream sauce.
8. Remove the pan from heat and stir in flour, salt and pepper.
9. Gradually add milk and bring the liquids to boiling; stir continuously and cook until mixture is thickened.
10. Remove pan from heat.
11. In a small bowl, using a wire whisk, beat yogurt and eggs.
12. Add some hot cream-sauce mixture to egg mixture and beat well; return the mixture to saucepan, mix well and keep aside.
FINALISING
13. In the baking dish containing potatoes, sprinkle 2 tablespoons Parmesan cheese.
14. To the meat sauce, stir in bread crumbs and spoon over potatoes.
15. Cover with remaining potato slices; in overlapping fashion.
16. Pour the prepared sour cream all over and sprinkle rest of the cheese.
17. Place the dish in oven and bake for 35 to 40 minutes until golden-brown and top is set.
SERVING
18. Sprinkle cinnamon in diagonal lines as shown in the picture, although this is optional.
19. Serve hot with tossed salad.
Chef
