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Greek   -   Moussaka Potatoes With Bachemel   adapted from unknown

  • 3 Pounds Potatoes
  • Butter/oil for frying
  • 1 1/2 Pounds Chopped meat
  • 1 Each Onion, med. -- chopped
  • 3 Tablespoons Butter
  • 1 1/4 Pounds Tomatoes, peeled -- strained OR
  • 1 Tablespoon Tomato paste diluted with:
  • 1 Cup Water
  • 1 Recipe Bechamel sauce
  • Salt & pepper to taste
  • 1 tablespoon Parsley -- chopped
  • 1 cup Parmesan cheese -- grated
  • Bread crumbs -- toasted
Directions Clean and peel potatoes. Cut into thin slices and fry in butter. Brown chopped meat and onions in 3 tb.
of butter, stirring to break up the meat. Add tomatoes (or paste w/water), salt, pepper, and parsley. Cover, and simmer until all the liquids have been absorbed.
Remove from the heat. Add one-third of the cheese and 3 to 4 tbs. bread crumbs; mix well.
Butter a baking pan; sprinkle with bread crumbs.
Spread half the potatoes into the pan and sprinkle with cheese. Spread the chopped mat evenly over it.
Layer the remaining potatoes on top and sprinkle with more cheese. Cover with bechamel sauce, sprinkle with the rest of the cheese and then with bread crumbs.
Drizzle melted butter on top. Bake in a preheated 350 F. oven 30 to 40 min., or until golden.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 4, Easiness: 2, Speed: 3, Overall: 3 Rate this recipe

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