Serbian potato moussaka has layers of thinly sliced potatoes, meat, onion with mushrooms, and a creamy cheese sauce which is then baked until golden brown!
This recipe is so easy to make, which makes it perfect for quick weekday dinners! I love this recipe because it is delicious and easy to make, but it is also different! I love adding something new to my dinner rotation every once in a while. I hope your family enjoys this recipe!
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Ingredients for Serbian potato moussaka:
- 3 pounds potatoes
- 1 large onion
- 3 cloves of garlic
- 8 oz mushrooms
- 1 pound meat, ground chicken thighs or sliced beef
- 1 tablespoon olive oil
- salt and freshly ground pepper
- smoked paprika- to taste
- 1/2 cup heavy cream
- 1 packet of dry ranch
- 4 tablespoons mayonnaise
- 1 cup gruyere cheese or cheddar cheese
- 1 cup shredded mozzarella cheese
- chopped chives or dill for garnish
Tools you will need:
- Vegetable slicer- mandoline
- deep baking dish
- foil
- pan for frying- I use this one
How to make potato moussaka
Preheat oven to 375˚F with the rack in the center of your oven.
In a small mixing bowl, stir dry ranch, heavy cream, and 1 cup gruyere cheese and set aside. Add the raw ground meat to another bowl, then season generously with smoked paprika, salt, and black pepper.
Clean the mushrooms with a dry paper towel, then slice them thinly. Clean one large onion and thinly cube it. Place a pan on medium heat. Once the pan heats up, add 1 tablespoon butter and 1 tablespoon olive oil. Add the chopped onions and saute them until they are golden brown. Add the minced garlic and the sliced mushrooms and continue to cook until the mushrooms are soft. Let it cool down while you slice the potatoes.
Peel the potatoes and soak them in clean, cold water; place the deep dish next to you and slice the potatoes using the mandoline (I used setting 2) just enough to cover the bottom of the pan.
Pour half the cheese mixture over the potatoes, layer half the ground chicken to cover the potato layer, then spread the sauteed onions with mushrooms over the meat. Spread 2 tablespoons of mayonnaise, then sprinkle with mozzarella cheese. Repeat the layers. Slice a thin layer of potato on top, then add shredded cheese.
Cover with foil and bake for 60 minutes. Remove the foil and bake for 15 minutes or until the cheese on top turns golden brown. Garnish with chopped chives and/or fresh dill. Enjoy while it’s hot! We enjoy Serbian potato moussaka with sour cream and sriracha 🙂
If using beef:
Slice the beef thinly, season with salt and pepper to taste, and saute in olive oil until all sides are golden. Then, continue with the recipe as normal.
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How to Keep Potatoes from Browning?
If you don’t immediately use the peeled or sliced potatoes, keep them in a bowl with cold water to prevent them from browning.
What are the Best Potatoes for Serbian potato moussaka?
We typically use a variety of potatoes, but our go-to is russet potatoes. Yukon gold potatoes will also work well.
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