⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 45 minutes

Total Time: 75 minutes

🍽 Ingredients

• 1 lb Potatoes
• 1 lb Ground Lamb
• 1 medium Onion
• 2 cloves Garlic
• 1/4 cup Olive Oil
• 1/2 tsp Cinnamon
• 1 tsp Oregano
• to taste Salt & Pepper
• 2 Eggs
• 1 cup Milk
• 2 tbsp All-purpose Flour
• 1/2 cup Grated Cheese (e.g., Kefalotyri)
• 1/4 tsp Nutmeg

📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for getting that perfectly baked moussaka. Don't skip this step!
2. Peel and thinly slice the potatoes. I prefer to use a mandoline slicer for even, paper-thin slices. But, a sharp knife will do in a pinch. Aim for uniformity to ensure even cooking.
3. Rinse the sliced potatoes well under cold water to remove any excess starch. This little tip prevents them from becoming gummy.
4. In a large skillet, heat olive oil over medium heat. Gently saute the minced onions until softened and translucent, about 5 minutes. Don't rush this; we want those onions nice and sweet.
5. Add the ground lamb (or beef, or a mix!) and brown it completely, breaking it up with your spoon as you go. Make sure to drain any excess grease.
6. Stir in the garlic, cinnamon, and oregano. Cook for another minute or two, letting the spices infuse the meat mixture. A pinch of salt and pepper enhances the flavor profile.
7. In a separate bowl, whisk together the eggs, milk, and flour until smooth. Gradually add the grated cheese and nutmeg. Set aside. This is the magical béchamel sauce.
8. Layer time! Spread a thin layer of the meat sauce in your baking dish. Next, arrange half of the potato slices neatly over the meat, slightly overlapping. It's like building a delicious potato tower.
9. Pour half of the béchamel sauce over the potatoes. Don't be shy, it's a delicious sauce!
10. Repeat layering: Meat sauce, remaining potatoes, and the rest of the béchamel sauce. Make sure the top layer is nice and creamy, like a luscious blanket.
11. Bake for about 45-50 minutes. Keep an eye on it. You'll know it’s done when the top is beautifully golden brown and bubbly, and a knife inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
12. Let it rest for at least 10 minutes before serving. This allows the moussaka to set, making it easier to serve slices without everything falling apart. Patience is key here!

📝 Notes

• For a vegetarian option, substitute the lamb with sauteed eggplant or zucchini.
• Feel free to add other spices you like, such as paprika or cumin.
• If your béchamel sauce seems too thick, add a tablespoon of milk at a time until it reaches the desired consistency. This is easy to do and should help you in your culinary journey.
• Make sure to preheat your oven! This step cannot be skipped, no matter how tempted you are to try and avoid this step!