CarolCooks2…in my kitchen…Moussaka with a difference…

 

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!

Ingredients:

  • 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

Let’s Cook!

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…

Pour boiling bouillion over moussaka and place the pan in the oven. Bake at 375 F (175 C) for
about 45 minutes or until potatoes are soft and rice is cooked through.
Take the moussaka out of the oven, pour beaten eggs over the top of it and then return it to the
oven. Bake for another 15 minutes or until the eggs are set and golden. Serve with a green
salad or some lightly steamed vegetables.
This was really lovely and far tastier than I had imagined the dish to be…
Would definitely make this again…and would use this attachment to slice potatoes I had enough
potatoes left which I covered with water and will make some potato chips with Lily tomorrow…
Although today is the last day of National Potato Month I will be posting some more recipes
using potatoes over the next few months as they are such a lovely vegetable.
Thank you for joining me today for the end of national Potato Month xx

20 thoughts on “CarolCooks2…in my kitchen…Moussaka with a difference…

  1. Pingback: CarolCooks2 weekly roundup…September 26th-October 2nd 2021…Environmental A-Z, Hasselback Potatoes, Lancashire Hotpot, Radon, Cardiovascular Disease, Music and Brighton Pier… | Retired? No one told me!

    1. CarolCooks2 Post author

      I /we were surprised how nice it was Cathy…and a little healthier without the white sauce.. I actually had some potatoes over as they were so thinly sliced so I cooked them as crisps for the grandkids today.. they loved them.. Although I don’t intend making them too often..

      Liked by 1 person

      Reply
      1. Cathy Cade

        THe only time I ever peel potatoes these days is for roassting. Back when my kids were all at home, I used to fry off the peelings for them. They loved those too. It doesn’t work so well when I put them in the oven with the roasts as I usually forget about them. The dogs get burned offerings with their dinner.

        Liked by 1 person

  2. johnrieber

    Carol, I had a Moussaka dish on Santorini that also added potato and cut back on eggplant – which I loved as I’m not a fan of eggplant texture…this is the recipe for me – bravo!

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      Yes, eggplant does often provoke that feeling I am a big fan of the tiny purple egg plants as you get a pop rather than the normal egg plant texture texture if that makes sense…and they are lovely in a green curry but too small to slice..this dish was really nice much nicer than I thought it would be…I wasn’t sure about the rice but it mixed the mice and was anther texture and just the egg was good as well saved making a white sauce much easier and quicker…x

      Like

      Reply

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