Potato-Moussaka Casserole
Submitted by jsnikki
Potato moussaka casserole with ground lamb, barley, tomato sauce, and a custard topping baked until golden. A simplified Greek-style casserole that swaps eggplant for sliced potatoes.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
1 hrsThis streamlined take on moussaka replaces the traditional eggplant with sliced red potatoes, making it more approachable and skipping the salting and frying steps that classic moussaka demands. The lamb filling gets bulked up with quick-cooking barley, which soaks up the tomato sauce and gives every bite more substance.
Ground lamb cooks with onion until browned, then simmers with barley, tomato sauce, oregano, and a pinch of cinnamon. That cinnamon is a signature Greek touch. It doesn’t make the dish taste sweet. Instead it adds a warm, aromatic depth that rounds out the lamb and tomato beautifully.
The custard layer on top replaces the traditional bechamel with a simpler egg and milk mixture poured over the assembled casserole. It sets during baking into a golden, lightly firm top that holds everything together when you slice. Parmesan grated over the custard browns and crisps in the oven for a savory, salty crust.
Pro Tips
- Slice potatoes to a uniform ½ inch thickness so they cook evenly. Thin slices turn mushy and thick ones stay hard in the center.
- Let the casserole rest for 5 minutes after baking. The custard needs time to set fully or it will run when you cut into it.
- Warm the remaining tomato sauce and spoon it over each serving for extra moisture and flavor.
Variations
- Use ground beef or a beef-lamb blend if ground lamb isn’t available.
- Add a layer of thinly sliced zucchini between the potatoes and lamb for a more vegetable-forward version.
- Swap barley for cooked bulgur wheat for a more traditionally Greek grain.
Ingredients
Directions
Heat oven to 400℉ (200℃). Grease an 8-inch square baking dish or other 2-quart baking dish.
Prick potatoes with fork. Cook until tender, either in 2 inches of boiling water in a tightly covered saucepan 10 to 12 minutes (OR in a covered microwave-safe bowl with 2 tablespoons water 5 to 7 minutes on high, rearranging potatoes once) until tender. When cool enough to handle, cut in ½ inch thick slices.
Meanwhile cook lamb and onion in a large nonstick skillet over medium heat 5 minutes, stirring to break up meat, until no longer pink. Add 1 cup water, the barley, 1 cup of the tomato sauce, the oregano, ¼ teaspoon pepper and the cinnamon. Bring to a boil; reduce heat to low. Cover and simmer 12 minutes stirring occasionally, until barley is tender.
In a 2 cup glass measure, whisk milk, eggs, salt and remaining ¼ teaspoon pepper until blended.
Place ½ the potato slices in a single layer on bottom of prepared dish ( Potatoes will not cover entire surface). Spoon on lamb mixture; top with remaining potatoes. Pour milk mixture evenly over top. Sprinkle with cheese.
Bake 35 minutes of until a knife inserted in center comes out clean, and top is lightly browned. Let stand 5 minutes before serving.
Heat remaining tomato sauce in microwave or small saucepan. Spoon some on each serving.
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