Serbian Potato Musaka
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.
Servings 6 -8 Servings
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.