Potato Moussaka

Moussaka is probably the most famous of all Greek casseroles. It is usually made with eggplants or zucchini, but this Potato Moussaka is made by layering thinly sliced potato chips with a meat filling, then topped off with scrambled eggs and baked to golden perfection. This moussaka recipe is simpler then other ones because you don’t need to make bechamel sauce and you don’t need to boil or fry the potatoes. The secret is in slicing potatoes really thin using your food processor or mandolin slicer. In this way raw potatoes can be put straight into a baking pan with other ingredients. My mother came up with this idea years ago and that is the way I’m making it, too. I like the top layer of potatoes to be crunchy, so I bake the moussaka uncovered. If you prefer softer potatoes, then cover the moussaka with aluminum foil for the first 30 minutes of baking. READ MORE...

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