📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for a perfectly cooked moussaka!
2. Peel and thinly slice about 2 lbs (900g) of potatoes. I prefer using Yukon Golds for their creamy texture, but any baking potato will work. Try to get them all roughly the same thickness for even cooking. Seriously, even slices are key here. If you have a mandoline slicer, go for it, but a sharp knife and a steady hand will do the trick too!
3. In a large bowl, gently toss the sliced potatoes with about 2 tablespoons of olive oil, salt, and freshly ground black pepper. Make sure they're nicely coated. A little olive oil never hurt anybody, right?
4. Arrange half of the potato slices in a single layer in the bottom of your ovenproof dish. I like using a deep rectangular dish, but a round one works just as well—use what you've got!
5. In a large skillet, brown about 1 lb (450g) of ground lamb (or beef, if you prefer) over medium-high heat. Break it up with a spoon as it cooks. Don't forget to season generously with salt and pepper! Add a diced onion (about 1 cup) and cook until softened, about 5-7 minutes.
6. Stir in 1 (28 ounce) can of crushed tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, and a pinch of red pepper flakes (optional, but I love a little kick!). Simmer for 15 minutes, allowing the flavors to blend. And you know, I added a dash of Worcestershire sauce the other day, and it was a game changer. So now, I always add a dash of Worcestershire sauce.
7. Meanwhile, beat 2 large eggs lightly with about 1/2 cup of heavy cream. Season with salt and pepper. A whisk does the trick—unless you're trying to build some arm muscles.
8. Once the meat sauce has simmered, spread it evenly over the layer of potatoes in your baking dish. Be generous! Nobody wants a skimpy meat layer.
9. Top the meat sauce with the remaining sliced potatoes, arranging them neatly. Oh, and if you accidentally broke a few potato slices during prep, don't worry about it, just chuck 'em on top!
10. Pour the egg and cream mixture evenly over the potatoes. Make sure all the potatoes are coated, because otherwise, you'll have some dry bits. Don't you want a creamy, dreamy moussaka?
11. Sprinkle about 1 cup of grated kefalotyri cheese (or a similar hard, salty cheese) over the top. I love the way kefalotyri adds a salty, sharp contrast to the richness of the dish. But if you can't find it, don't worry—any hard cheese will do the job!
12. Bake for 45-60 minutes, or until the top is golden brown and bubbly and a knife inserted into the center comes out clean. It's baked when it's baked, my friend. Don't rush the process!
13. Let the moussaka rest for at least 15 minutes before serving. This allows it to set slightly, making it easier to slice. Patience is a virtue, my friend. Especially when it comes to moussaka. Trust me on this one!
14. Slice and serve. Garnish with a little extra fresh oregano and a drizzle of olive oil, if desired.