Hearty and delicious recipe that is sure to be a crowd pleaser.
- Carbohydrate 20.641205917 g
- Cholesterol 144.5825679375 mg
- Fat 47.5216857239 g
- Fiber 3.08842272979021 g
- Protein 34.504998847375 g
- Saturated Fat 22.7917570708814 g
- Serving Size 1 1 Serving (323g)
- Sodium 458.694424187496 mg
- Sugar 17.5527831872098 g
- Trans Fat 8.25360994793141 g
- Calories 650 calories
Step-by-step
- Preheat oven to 350.
- Using a mandolin, slice potatoes on the bias (diagonal) into thin slices (about 1/8" thick). Set aside.
- Brown meat in skillet with olive oil, seasoning with Houston House Seasoning, chili powder and cumin.
- Add onion & bell pepper and cook until vegetables begin to soften.
- Mix in tomatoes and season to taste.
- Cook 5-6 minutes.
- In a greased 13x9 casserole dish, layer potatoes and meat mixture, adding cheese between layers.
- Top final layer with cheese.
- Bake 40-50 minutes, covered. Bake additional 10 minutes uncovered to brown cheese if desired.
- Serve with sour cream for topping.
Traditional moussaka relies on eggplant slices to build structure, but layered potato dishes behave differently under heat and cold. Potatoes contain starches that release moisture and alter texture when frozen, requiring specific handling to avoid graininess in layered casseroles.
- Slice potatoes to a uniform one-eighth inch thickness using a mandolin to ensure even starch gelatinization and structural integrity during the baking process.
- Assemble the casserole fully without baking if storing for later use, wrapping the thirteen by nine-inch dish tightly in plastic wrap followed by aluminum foil.
- Store the unbaked assembly in the freezer for up to two months, transferring it directly to a preheated oven at 350 degrees Fahrenheit while adding twenty extra minutes to the initial covered baking time.
- Substitute canned diced tomatoes with fresh chopped varieties during peak summer months, though fresh tomatoes will release significantly more liquid and require an extra three to four minutes of reduction time in the skillet.
- Use ground turkey instead of beef without changing fat ratios in the skillet, but monitor the browning stage closely because lean poultry dries out faster than beef.
Proper foil removal during the final ten minutes allows moisture to escape while browning the shredded cheese cap. Reheating individual baked portions works best in a 325-degree oven for twenty minutes rather than a microwave to maintain the potato slice firmness.
