Potato Moussaka
Layers upon layers of potatoey heaven.
Ingredients
Potatoes
Meat Filling
Béchamel
Instructions
For the Potatoes
  1. Slice all the potatoes. Transfer to a large pot and top with salt and water. Place on the stovetop set to high heat.
  2. Bring potatoes to a boil and turn heat down to medium. Cook for approx 4-6 mins until potatoes are almost tender but not falling apart.
  3. Remove from stove and transfer immediate to a colander. Rinse with cold water and spread potatoes up the sides of the colander to dry. Set aside.
For Bechamel
  1. In a medium sauce pan, heat butter or olive oil and flour on medium heat. Whisk and cook until light beige.
  2. Quickly stream in and whisk milk. Remove from heat and whisk in remainder of ingredients in order listed. Set aside.
For Filling
  1. In a large pan, heat oil over medium/high heat. Add onions, garlic, celery, carrots, and bayleaf. Saute for 8 mins or until translucent and tender.
  2. Add ground meat and cook until browned. Add wine and deglaze pan. Add remainder of ingredients and cook until thickened, approx 10 mins. Set aside.
For Assembly
  1. Preheat oven to 400f degrees.
  2. Oil a deep 8×10 or medium/large baking dish (we used glass pyrex) and arrange potato slices in one layer, overlapping one another like tiles and neatly pave over each row until completely even.
  3. If desired, you can pour a small amount of béchamel on top of the potatoes to “glue them together during the baking process. We opt not to as the delicate fall-apart-bite is what we love about this dish.
  4. Depending on how many layers you desire, take one half or one third of the mixture of meat and spread it across evenly on top of the potatoes, not pressing down too hard as to not disturb the layers.
  5. Repeat this (potatoes, meat, potatoes) until the meat mixture is finished and the final layer on top is just potatoes.
  6. Pour desired amount of béchamel over the top of the last layer of potatoes.
  7. Cover baking dish with aluminum foil and transfer to oven. Bake for 30-45 mins until you begin to see the liquid on the edges begin to bubble.
  8. Remove foil and turn oven down to 350. Bake uncovered for an additional 30-45 mins. Once the top begins to brown and all the béchamel has cooked evenly across the top. Turn the broiler to high and finish with a 5 min hit to create a crisp crust if desired.
  9. Allow to rest 10 mins before serving. Make ahead and reheat until internal temperature is 150-180.
Recipe Notes

This is a challenging recipe but will make you an all-star in the kitchen.