MOUSSAKA POTATO - μουσακάς πατάτες

MOUSSAKA POTATO - μουσακάς πατάτες

Country of origin: Greece

A delicious layered casserole of potatoes and ground beef or lamb highlighted by the herbs and spices of Greece.

6-8 servings.

7 med. potatoes, slice 1/4“ thick

1 lg. onion, chopped

1 garlic clove, minced

1 to 1 1/2 lbs. ground beef (or lamb)

1 (6 oz.) can tomato paste

1 tomato paste can of water

1/4 c. chopped parsley

1 tsp. crushed, dried mint

1/2 tsp. cinnamon

1 tsp. salt

1/4 tsp. pepper

2 cups gf *béchamel sauce

1/4 tsp. ground nutmeg

3 eggs, lightly beaten

1/2 c. grated parmesan cheese

Preheat oven to 350°F

Brown the ground beef in a skillet.

Add the onion and sauté until onions are soft; add garlic, cinnamon, salt, pepper, mint, parsley, the tomato paste and water; simmer for 10 mins.

Pour half of the meat mixture into a greased large oven proof dish and arrange half of the potato slices over meat sauce, sprinkle with salt and pepper and 1/8 cup cheese.

Pour remaining meat sauce over potatoes, arrange remaining potatoes then again sprinkle with salt, pepper and 1/8 cup cheese.

Bake in oven for 1 hour covered then remove cover.

Add eggs, remaining cheese and nutmeg to cooled béchamel sauce and mix together until smooth.

Pour béchamel sauce over entire casserole and return to oven without the cover fro approx 15-20 minutes or until top is nicely browned. 

Remove from oven and let set for 20 minutes to ease cutting and serving. 

* Gluten Free White Sauce (Béchamel sauce)

basic béchamel

 

1 1/2 cup milk

1/2 cup whipping cream

2 tablespoons corn starch

2 tablespoons butter (or olive oil)

1 small onion, quartered

1 bay leaf

1 clove

Salt and pepper to taste

In a saucepan add milk and cream, onion, bay leaf and 1 clove; scald milk over low heat (heat until small bubbles start to form around the edges of the pot. Let steep for 10 minutes, strain out solids and set milk aside until needed.

Over medium low heat melt the butter in a pan, then stir in the flour continue to stir until fat is absorbed into corn starch. Gradually stir in warm milk, a little at a time, and bring to a boil, stirring constantly. Season to taste and simmer over medium heat, stirring constantly, for 8-10 minutes.