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Easy Potato Moussaka

Now following on from this weeks Monday Confession here is my recipe for Easy Potato Moussaka.

Easy Potato Moussaka

Ingredients:

1 batch of Bolognaise/Meat Ragu*

3/4 tsp Cinnamon

1/2 tsp All Spice

5-6 Large Potatoes, Peeled and Sliced 1 cm thick

1 cup Parmesan Cheese

2 -3 cups of Béchamel Sauce**

2 egg yolks

Nutmeg

A few handfuls of washed Baby Spinach (or 2 zucchini’s sliced)

Method:

Bring a large pot of salted water to the boil (I boil the kettle for this one so it’s quick!). Add Potato slices and cook for 15 minutes (or until just tender). Carefully remove the slices from the water (I use an asian Spider strainer) and set aside in a dish to cool.

Reheat your meat sauce and add Cinnamon and All spice, make sure that you cook until the sauce is quite thick.

When making your bachemal do not bring to the boil, thicken over a low heat. Once thickened carefully whisk in the egg yolks and a sprinkling of nutmeg (to taste).

To assemble the Moussaka using a large baking dish (a rectangle lasagna dish is perfect) first place a small amount of sauce on the bottom, then layer half the potato, then half the cheese, then half the meat sauce,  then the spinach (or Zucchini), then the remainder of the potato, then the other half of the cheese, the rest of the meat sauce and top with béchamel sauce. Cook in a 180C oven for about 45 minutes or until the top is almost a dark golden brown. Let sit for 10 minutes before cutting and serve with a nice salad.

You can assemble the Moussaka up to the béchamel stage and put in the fridge until you are ready to bake it. Make the béchamel just before assembly, and not before. Twice baked Moussaka is the bomb, so always be sure to leave a portion in the fridge for the next days lunch/dinner! Mr Neurotic freezes the rest for work lunches.

* For my ragu, I normally double the batch that I would make for bolognaise and freeze half for Pastitsio, Moussaka or even Stuffed Jacket Spuds.

** For my Béchamel I usually go with 1 large dessertspoon of butter & flour per cup of milk. For this recipe I made 2 dessertspoons of butter & flour and roughly 2 cups of milk. Please do NOT add cheese to this sauce, it is purely a white sauce.

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2 Responses to “Easy Potato Moussaka”

  1. Ange says:

    i luff, luff, luff mousakka. I’ve always made it like mum, using lamb, but i’m going to give this a whirl with the oodles of beef mince i have.
    How did i miss this blog????? :o

  2. Mrs Neurotic says:

    Don’t worry I LOVE it with Lamb too ;) But this is my cheats version LOL!

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