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Potato mousaka

Meat85 minutes6 people375 calories
1/52/53/54/55/5 (44 votes)
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By Irene Arcas

Potato mousaka

I wanted to show you this recipe now because Christmas is starting soon, the little ones will no longer have school and you will spend the days with the family, so you will probably have to cook for more people. And, in addition, many days you will have to cook a lot to celebrate Christmas Eve, Christmas, etc. So today's recipe is going to be perfect for the days between festivities because it is a very tasty meal, but it will not take you too much work and it will spread a lot.

The recipe in question is mousaka, a typical meal of the greek cuisine. On the blog we already had the most famous version: aubergine mousaka. In this case, we are going to make a different version, we are going to change the eggplant for potato and we are going to give the bechamel a special touch. Are you up for it? And now which one did you like the most? Eggplant or potato?

Potato mousaka

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Juicy and tasty Greek mousaka made with meat and potatoes. Covered with a very special béchamel sauce. It is ideal for family meals.

  • Irene Arcas
  • Kitchen: Greek
  • Recipe type: meat
  • Calories: 375
  • Rations: 6
  • Cooking time:
  • Total time:

Ingredients

For the mousaka:

  • 1 kg de patatas
  • 50 g olive oil
  • 1 cebolla
  • 2 tomatoes peeled and without the stem
  • 500 g of minced meat (the ideal is lamb, but you can use veal, pork, mixed ...)
  • 3 tablespoons tomato sauce or tomato sauce
  • 30 g of water
  • salt to taste
  • pepper to taste
  • 1 level tablespoon oregano
  • 50 g of grated Parmesan cheese
  • 1 tablespoon of breadcrumbs

For la salsa:

  • 50 butter g
  • 50 g flour
  • 500 g of milk (whole, semi or skimmed)
  • 3 eggs
  • 50 g of Parmesan cheese
  • salt to taste
  • pepper to taste
  • A pinch of nutmeg

Preparation

  1. We peel the potatoes and cut them into not very thick slices, about half a finger thick. We leave them submerged in a container with water so that they do not blacken, while we are preparing the meat.

  2. We put the onion cut into four pieces in the glass and program 5 seconds, speed 5. Now add the tomato and program 4 seconds, speed 4. We add the oil and program 10 minutes, varoma temperature, spoon speed.

  3. Add the meat, salt, pepper and oregano and fry 6 minutes, varoma temperature, left turn, spoon speed.

  4. We place the potatoes that we had reserved in water in the varoma tray and container with a pinch of salt and a drizzle of olive oil.

  5. We add the water and the tomato sauce. We close the glass and place the varoma container with the potatoes. We program 30 minutes, varoma temperature, left turn, spoon speed.

  6. When the meat is ready, we remove it from the glass (if we see that it has too much broth, we drain it a little), we place it in a container and we mix it with the cheese. We booked.

  7. With the glass clean, we add the butter and program 3 minutes, varoma temperature, spoon speed.

  8. Add the flour and fry 2 minutes, varoma temperature, speed 1.

  9. Add the milk, salt, pepper and nutmeg. We program 7 minutes, temperature 90º and speed 4.

  10. Now add the beaten eggs and cheese and mix 1 minute, speed 4 (no temperature).

  11. We preheat the oven to 200º.

  12. Grease a baking dish and spread the breadcrumbs on the base. We place the potatoes on the base, then we distribute the minced meat and finally we cover with the bechamel sauce.

  13. We bake 30 minutes or until it has browned on top.

Notes

As it is a somewhat long recipe, it is interesting to prepare the meat the day before, for example. You can also leave it assembled in advance and bake it just to eat.

TM21 equivalences

Thermomix equivalences


Discover other recipes of: Meat, International kitchen, Less than 1 1/2 hours, Varoma Recipes

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  1.   Elena Valls Jimenez said
    ago 8 years

    I know I'm heavy with not eating meat ...
    But can I put tuna or salmon?
    Thank you very much

    Reply to Elena Valls Jimenez
  2.   Ana Maria Poveda Marín said
    ago 8 years

    Or tofu ...

    Reply to Ana Maria Poveda Marin
  3.   mambru said
    ago 8 years

    Hello Irene, a question.
    In section 5 you say that you place the Varoma with the potatoes and then you say that if there is a lot of broth left, we remove the cup so that it evaporates better. The truth is that whenever I use the varoma I do it without a beaker, for the steam reaches it. My question is, can / should you cook in Varoma with the goblet on?

    Reply to Mambru
    1.    Irene Arcas said
      ago 8 years

      You're absolutely right Mambru, I'm modifying it right now, I haven't noticed! Of course, there is no cup because we use the varoma, thanks for warning !! 😉

      Reply to Irene Arcas