National Potato Month continued… Yesterday it was Hasselback Potatoes today it is a potato Moussaka with a difference…Before I made this recipe I was not sure it would work out normally I read the ingredients and know whether or not the recipe would work…it did!… This time though I wasn’t sure…
Moussaka with potatoes is a terrific choice 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 usually using eggplants/aubergines however in this case I used sliced potatoes, a meat sauce, rice, vegetable stock and a beaten egg…Different ehhh!
- 2 lb potatoes 1 kg
- 1 lb ground beef 500 g
- 2 medium onions
- 1-2 Tbsp olive oil
- 3 cloves garlic minced
- 1/4 cup rice
- 1-pint bouillion boiling, 2 cups; 1/2 litre
- salt pepper to taste
- 2 large eggs lightly beaten
In a hot pan, saute the onions until they are translucent. Add the ground beef and stir fry until the beef is browned. Add the minced garlic and season with salt and pepper. Just remember that as you are adding bouillon or vegetable stock later to not add too much salt.
Using your mandolin or food processor then thinly slice the peeled potatoes…it was the first time I had used the attachment to my food processor and it was great …sliced the potatoes really thinly and left enough to make some potato chips tomorrow with Lily.
There was no way I could have sliced them that thinly by hand…
Lightly oil your baking dish and then place a layer of sliced potatoes on the bottom of the pan…add half of the cooked mince, season with salt and pepper and evenly sprinkle with rice yes rice…
Cover with another layer of the potato slices, mince and rice…season …Finishing with a layer of potatoes and season…