Potato Musaka is much beloved in the Balkans, especially in Serbia. She’s quite similar to her somewhat sloppier cousin, Eggplant Moussaka which can be found all over Greece (and originates from there, too). A yogurt and egg mixture bind together the real superstars: gently fried onion, ground pork, and potatoes.
The sweet spot is that it contains your meat, potatoes, and dairy, so the only other dish you need to prepare is your veggie.
| Servings | Prep Time |
| 6 people | 20 minutes |
| Cook Time |
| 75 minutes |
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Potato Musaka is much beloved in the Balkans, especially in Serbia. She’s quite similar to her somewhat sloppier cousin, Eggplant Moussaka which can be found all over Greece (and originates from there, too). A yogurt and egg mixture bind together the real superstars: gently fried onion, ground pork, and potatoes.
The sweet spot is that it contains your meat, potatoes, and dairy, so the only other dish you need to prepare is your veggie.
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Ingredients
- 4 lbs russet potatoes , peeled & sliced in 1/4″ thick rounds
- 1 lb ground pork – OR –
- ground beef
- 1 onion , chopped
- 1/4 cup olive oil
- salt
- pepper
For the topping:
- 4 eggs
- 1 cup plain yogurt OR
- sour cream
- 2 cups milk
- salt
- pepper
Servings: people
Units:
Instructions
- Once you settle in, brown the onions in the olive oil. Add in the meat, salt and pepper. Continue to cook through until your house smells amazing. Remove from heat and set aside.
- Next, preheat the oven to 400F and slide some olive oil over on the bottom of a casserole. Cover the bottom with two layers of sliced potatoes. Sprinkle with salt and pepper, then spoon on the meat mixture. Sneak a few nibbles of the browned bits at the bottom of the pan.
- Next, add another double layer of sliced potatoes. Mix together the eggs, yogurt, milk, salt, and pepper. Be sure to use plenty of salt, as the potatoes really soak it up.
- Pour the topping into the casserole, stopping when the yogurt mixture stops just shy of covering the top layer (see below). Depending on the size of your casserole, you may have a few tablespoons left over, or you may use it all. By keeping the top layer of potatoes exposed, they brown up beautifully.
- Bake about an hour, or until the potatoes are tender and beginning to brown (you can check them with a knife to be sure).
- If you want the casserole even browner, place it under the broiler for a few moments until crispy and bubbling as desired. I’ve seen some that looked like terra cotta potato chips. Let cool for a few moments before slicing and serving.