A recipe for Serbian Potato Musaka! Layers of sliced potatoes are arranged with ground meat, covered in a beaten egg mixture, and baked until golden.
This Musaka (Musaka sa Krompirom/Srpska Musaka) is such a comforting Serbian dish with layers of potatoes and ground meat baked in a creamy egg sauce. There are a few steps, but overall the meal comes together relatively easily.
Potatoes are peeled and sliced, then layered in a dish with ground meat. Immediately before cooking, the layers are covered in a yogurt or sour cream beaten egg mixture. The pan is baked in the preheated oven until the potatoes are tender and the top is golden. Allow the baking dish to rest for about 10-20 minutes before serving. This will help the flavors settle and hold the slices together.
A Few Tips
Three pounds (1.4 kilograms) of 1/4 inch (6 millimeter) thick sliced potatoes were perfect to fill my 15 inch (38 centimeter) oval baking dish with four total layers of potatoes. The baking dish holds about 3.5 quarts (3.3 liters). If your baking dish is larger, you may need closer to 4 pounds (1.8 kilograms) of potatoes.
I used ground beef, but this can be swapped for your favorite ground meat or whatever is on hand. Some recipes add Vegeta or paprika to the meat as it cooks for extra flavor.
I kept the layering at 2 layers of potatoes + one layer of meat + two more layers of potatoes. I have also seen Potato + Meat + Potato + Meat + Potato to make two layers of meat in all for a more striking presentation.
If available, carefully use a Mandoline slicer to create uniform 1/4 inch (6 centimeter) thick potato pieces. Cut them immediately before layering to keep the slices from discoloring. Set aside the best looking pieces for the top of the casserole.
When updating this recipe, I decreased the amount of milk to 1 1/2 cups (355 milliliters) to make a slightly thicker topping. If your pan is larger, you may need closer to 2 cups (473 milliliters) milk to cover the layers of potatoes.
The Musaka can be assembled up to a day ahead of time before baking. Just pour over the sauce right before it goes in the oven. If you add the sauce earlier, it may separate.
Bake the Serbian Potato Musaka until the liquid has been absorbed and the potatoes are tender with a golden top. This will take about 45 minutes to 1 hour. If the top of the potatoes are browning too much before they are cooked through, lightly cover with foil.
Refrigerate leftovers in an airtight container for up to a day or two.
Looking for more recipes with potatoes?
Try my:
- Bryndzové Halušky (Slovak Potato Dumplings with Cheese)
- Kartoffelmad (Danish Potato Sandwich)
- Schupfnudeln (German Potato Noodles)
This recipe was originally posted in January 2014 and updated in September 2021 to add metric measurements and a little less milk for a slightly thicker topping.
Serbian Potato Musaka Recipe
Adapted from Global Table Adventure
Serbian Potato Musaka
Ingredients
- 2 tablespoons (30 milliliters) olive oil plus more for greasing the pan
- 1 medium onion chopped
- 1 pound (454 grams) ground beef or other ground meat
- Salt and freshly ground black pepper to taste
- 3 pounds (1.4 kilograms) russet potatoes
Topping:
- 4 large eggs
- 1 cup (240 grams) yogurt or sour cream
- 1 1/2 cups (355 milliliters) milk
- 1 teaspoon Salt
- 1/2 teaspoon freshly ground black pepper
- Parsley for garnish, optional
Instructions
- Preheat oven to 400˚F (200˚C) and grease a 9x13 inch (23x33 centimeter) baking dish with olive oil.
- In a large pan, drizzle the 2 tablespoons (30 milliliters) olive oil over medium heat.
- Add onions and cook, stirring often, until lightly browned.
- Sir in the ground beef, breaking up with a spoon, and season with salt and pepper. Continue cooking and breaking apart the meat until browned. Remove from heat and set aside.
- Peel the potatoes and cut into 1/4 inch (6 millimeter) thick slices.
- Layer half of the sliced potatoes, about 2 layers, across the bottom of the prepared baking dish. Season with salt and pepper.
- Cover the potatoes carefully with the cooked ground meat in an even layer. Top with the remaining potatoes, another 2 layers.
To make the topping:
- In a medium bowl, whisk together the eggs, sour cream or yogurt, milk, salt, and pepper.
- Pour evenly over the potatoes. Bake in the preheated oven until potatoes are tender and top is golden brown, about 45 minutes to 1 hour. Broil, if desired, to crisp the top further.
- Allow to sit for 10-20 minutes to settle before slicing and serving. If desired, sprinkle with a little chopped parsley.
Nita Ristić
I just made this tonight all the way from South Africa. My husband is half Serbian and I wanted to surprise him with my first attempt for new years Eve. What a hit! Thank you so very much. Loving your Blog.
Lots of love and a Happy new year
Tara
This makes me so happy. So glad you enjoyed it!
Rus
This is very nice and very tasty meal. You just need to know that this is a Turkish-origin dish which was accepted on these grounds during the Ottoman Empire. Thank you.
Igor
This is very accurate recipe of how we (in Serbia) make the musaka. At least our version. And yes, as Rus said, big part of all the food we eat in southeastern Europe is coming from the times when it was ruled by Ottoman empire so all the concepts have much to do with them though we changed them quite a bit. Very good recipe, highly recommended by a Serbian guy. 🙂
Tara
Thanks so much!
Jovana
I’m Serbian and my mum always complains I don’t cook enough Serbian food since I’m living abroad. Your photos compelled me to click and the simple recipe, drew me in.
Well, let’s just say it’s a winner. Mum, husband and kiddo were all super impressed and now I reign supreme in Musaka making, thanks to you.
I used half amount of meat, as we’re not big meat lovers, and it still worked out great.
Thank you!
Marko Pavelić
Great recipe and exactly how my mum makes it but musaka is a Croatian dish 😀
Olivera
I’m Serbian and I make musaka of this style often. In general I don’t add yogurt or heavy cream, just milk and eggs, and I make it with mix of veal and beef gound meat. I also cut potatoes almost as tick as if I were making chips (sometimes I do just that if I end up with too much sliced potatoes). In egg and milk mixture you can add various spices to your liking making it more savory than this recipe. It’s always a winner when we receive people. Served with salad made of onions, tomatoes, cucumbers, bell peppers and radishes, topped with olive oil, salt and pepper and it is one of the best comfort foods. Thank you for sharing the recipe for others to discover it.
Tara
Hi Olivera! Thank you so much for the tips!
Aleksandra
Excellent and simple
I’m Serbian living abroad so my mum is not often with me to teach me but this is an excellent recipe thank you
Tara
Thank you so much Aleksandra!
Pele Suvajac
excellent recipe !
I’m Serbian and my wife French living in Canada . So yummy !!! Thank you for sharing the recipe !
Sarah
My husband is from Bosnia and I surprised him by making this for the first time today. He Loves it and says it’s even better than his moms!! Even my 3 year old daughter likes it and I love it too. He said he’s never ate better Musaka so I am so grateful for this recipe. It feels great to make something he grew up eating. Thank you so much!!
Tara
So happy to hear this Sarah! Thank you so much for sharing.
Amy S Shatrick
My mom always made this version when we were children instead of the eggplant version. I am part Greek and married a Serb who loves the potato style. I will try this recipe on him.