Greek Moussaka: This Beef and Potato Casserole Is the Best Comfort Food

Have you ever tried moussaka before?

The first time I had moussaka was actually at a friend’s house when my husband and I were there for a dinner party.

I had no idea what they were making for the meal, so when a slice of the beef and potato casserole was put in front of me, I was mystified wondering what it was.

There were layers of potato, layers of flavorful meat, and a lovely topping of cheesy bechamel sauce (aka mornay sauce) on top. It was a warm, comforting slice of goodness that I absolutely adored.

I thought that of course, since it was a recipe made for a dinner party, it must be something special that’s not easy to make.

But that’s what we all tend to think, right? On the other hand, I know that a good host always has a few tricks up her sleeve…

This recipe for beef and potato casserole couldn’t be easier to pull together.

This dish is not complicated to make in the slightest. It isn’t very time consuming to pull together, but it does take a bit of time to bake. However, that just means you get a little extra time to do something for yourself! You know, instead of spending that time actively cooking.

I know that the idea of making a bechamel or mornay sauce from scratch may seem intimidating, but it’s not so bad. You start by making a roux, and the rest of the process is as simple as cooking the cream sauce over medium heat and whisking in some cheese and egg yolks.

If you haven’t tried moussaka before, think of it as the Greek version of lasagna or a baked ziti casserole. Instead of pasta, thinly sliced potatoes create deliciously carby the layers in between the meat.

It’s truly a treat because you can make it for a special occasion, or for your family on a regular weeknight, and you’ll probably end up with some leftovers to eat throughout the week.

Here are my tips and tricks for making this recipe:

• To slice the potatoes as thinly as possible, use a mandoline. You could also use a sharp knife, but the process will go much faster with this tool, and you’ll get more uniform slices.

• You can use beef or lamb to make this dish, or lighten it up with chicken or turkey. With the less fatty meats, you don’t have to worry about draining the fat out of the pan after cooking.

• If you love paprika, go ahead and use the full 3 teaspoons that the recipe calls for. I started with 2 1/2, but the full amount will give an extra boost of flavor to the dish.

Honestly, this casserole is one that’s so easy to pull together because you might actually have all of the ingredients hanging out in your kitchen already. The spices are simple, and the rest of the ingredients are likely very familiar.

There are no surprises here, and no need to hunt anything down at a specialty market. This recipe has already become a family favorite at my house for when I’m cooking in bulk, and it’s a new favorite of mine for cooking when I have company over as well.

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Cooking by the Numbers…

Step 1 – Prep and Measure Ingredients

Peel and dice a mild onion. If you’re not a fan of this kitchen task, check out our tips!

Peel and mince two cloves of garlic. A garlic press can come in handy for this.

Scrub two large potatoes well. Pat them dry with paper towels and slice them into thin rounds. A mandoline is the perfect tool for this, just be sure to protect your fingers.

You could peel the potatoes first, but I prefer to leave the skins on. There are healthy nutrients in there!

Beat two egg yolks together in a small bowl.

Measure out all of the remaining ingredients as listed on the ingredients list.

Preheat your oven to 375˚F. Grease a 9-by-13-inch baking dish with canola oil.

Step 2 – Cook Meat

Add a tablespoon of canola oil to a large skillet over medium heat.

Once it’s hot, saute the onion until it’s translucent and soft, stirring occasionally. This will take about 4 to 5 minutes. Stir in the garlic and saute for 30 seconds, or until fragrant.

Add your choice of ground meat  – beef, lamb, chicken, or turkey – and the paprika. The spice will be easy to grab, as long as you have a well-organized spice rack!

Cook until the meat is no longer pink, breaking it up into smaller pieces with a wooden spoon as it cooks.

If you’re using beef or lamb, drain the excess fat. Set aside.

Step 3 – Make Mornay Sauce

Add the milk for the sauce to a small saucepan and warm it over medium heat until the milk has bubbles just around the edges. This will take about 3 to 4 minutes.

Keep an eye on it – you don’t want the milk to boil, scald, or develop a skin on top.

Turn the heat down, and keep the milk warm over low heat.

Add the unsalted butter for the sauce to a medium-sized saucepan over medium heat. Once it’s melted and foaming, whisk in the flour, and continue whisking constantly for about 1 minute. The roux should take on a golden brown color.

Slowly whisk in the warm milk, whisking constantly to remove any lumps.

Bring the mixture to a low boil while you continue to whisk. Reduce the heat to a simmer and continue to cook for about 5 minutes, whisking frequently. The mixture should be thick with a pudding-like consistency. At this point, you have a bechamel.

Stir in the salt and remove the pan from the heat. Whisk in the farmer’s cheese and half of the Parmesan cheese. At this point, you have a mornay sauce. This type of sauce is sometimes fortified with egg yolk, as we’ll do here.

Set the pan aside for 10 minutes to let the cheese melt. Whisk in the egg yolks until combined. The sauce should be smooth and golden in color. Set aside.

Step 4 – Assemble

Add potato slices in a single layer to the bottom of the prepared dish so they are slightly overlapping. Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.

Spoon the meat mixture evenly over the potatoes.

Top the meat with another layer of potatoes, and then sprinkle with the remaining salt and pepper.

Top with the sauce and smooth with a spoon. Sprinkle with the remaining Parmesan.

Step 5 – Bake

Cover with aluminum foil or parchment paper. Bake for 45 minutes.

Remove the foil or paper, return the pan to the oven, and cook for another 25 to 30 minutes, until golden brown.

Let rest for 10 minutes before slicing and serving.