Traditional Potato Moussaka

Traditional Potato Moussaka

Potato moussaka is the first Go Delicious main dish recipe for a reason. It’s my childhood favorite and my weekend go to recipe all year round. How can’t it be? It’s tasty and comforting, moist in the middle and crunchy on top, packed with veggies, very forgiving recipe, and it can easily be scaled down or up. It freezes very well, although in my family we just have it for lunch two days in a row, and there is never leftovers to freeze really.


Yield: app.8 servings

Prep time: 20 minutes

Baking time: 60 minutes


  • 4 medium potatoes
  • 2-3 tbsp. vegetable oil
  • 1/2 cup water
  • A knob of butter
  • 2 eggs
  • 1/2 cup of cheese

For the ragu:

  • 1 large white onion,
  • 2 medium carrots
  • 250 g. mushrooms,
  • 200 g. minced meat,
  • 500 g. tomato juice
  • 2 cloves of garlic
  • 1 tsp. smoked paprika
  • 1 tsp. dry oregano
  • 1 tsp. dry basil
  • 2 bay leaves
  • Bunch of parsley
  • Salt & pepper to taste


  • Start by preparing the vegetables (dicing the onion, the carrots and slicing the mushrooms)
  • In a large pan sauté the onion and the carrots. After few minutes, when the onion starts to get translucent, add in the mushrooms and season everything generously with salt and pepper. 
  • Let them cook for about five minutes before adding the garlic, the paprika, the dry oregano and the dry basil (dry thyme or rosemary work just as well). Stir everything together and let the flavors mix up for few minutes. 
  • Add the bay leaves. Add in the minced meat and try to smash the meat with your spoon or spatula in many small pieces so that every piece can soak up the flavors from the other ingredients and also caramelize. 
  • Add the tomato juice. In this recipe I used tomato juice made of fresh tomatoes simply peeled and processed in blander for ten seconds, just because that’s what I had in hand. However when tomatoes are out of season, I use either bottle of passata or can of tomatoes and they both work perfectly. 
  • After adding the tomatoes, season again, mix well and let it simmer for about 15 minutes on low heat. At the very end I add a bunch of fresh parsley, roughly chopped. 
  • In a casserole dish start by adding a few tablespoons of vegetable oil so that the first layer of potatoes doesn’t stick to the bottom. Than layer the sliced potatoes (about 0.5in/5mm think) until the bottom of the dish is covered. Spoon in half of the ragu covering the entire dish, than add another layer of potato slices. 
  • Add the second half of the ragu, smooth evenly and finish with the top layer of potato slices. 
  • Add the water and the pieces of butter all around the dish. 
  • Cover with aluminium foil and bake in 200C/400F preheated oven for about 45 minutes. After that, the dish is almost ready, we add the eggs beaten and mixed with the cheese on top of the dish and return it in the oven uncovered for about 10-15 more minutes just until we have beautiful golden crust formed on top. 

For more details on how to make this recipe, check the video recipe below.

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