Beef and Potato Casserole (Greek Moussaka)

Step 1

Preheat oven to 375˚F. Coat a 9-by-13-inch baking dish with canola oil.

Step 2

Heat 1 tablespoon oil in a large skillet over medium heat.

Step 3

Add onion and cook, stirring occasionally for 4-5 minutes, or until slightly translucent and soft. Add garlic and cook for 30 seconds, stirring occasionally until fragrant.

Step 4

Add ground beef and paprika to taste. Continue cooking until beef is no longer pink, breaking up large pieces with a wooden spoon. Drain away excess fat. Set aside.

Step 5

In a small saucepan over medium heat, warm the milk for the sauce until it is just bubbling on the edges, about 3-4 minutes. Keep warm over low heat.

Step 6

Heat butter for the sauce in a medium saucepan over medium heat until melted and foaming. Add flour and whisk constantly for about 1 minute, until the roux is golden brown in color.

Step 7

Gradually whisk in the warm milk. Bring to a boil, whisking until smooth and there are no more lumps, and then reduce to a simmer.

Step 8

Continue to cook for about 5 minutes, whisking frequently, until mixture thickens and attains a pudding-like consistency. Stir in salt and remove from heat.

Step 9

Whisk in farmer’s cheese and half of the Parmesan cheese.

Step 10

Set aside for 10 minutes to let the cheese melt. Vigorously whisk in egg yolks until combined and mixture takes on a golden yellow color. Set aside.

Step 11

Cover the bottom of the prepared dish with a single layer of potatoes so they are overlapping slightly. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Step 12

Spoon beef mixture evenly over the potatoes.

Step 13

Cover with the rest of the potatoes and sprinkle with the remaining salt and pepper.

Step 14

Top with sauce and smooth surface with a spoon. Sprinkle with remaining Parmesan.

Step 15

Cover the baking dish with parchment paper or aluminum foil. Bake for 45 minutes. Remove the cover and continue cooking for 25-30 minutes, until golden brown on top.

Step 16

Remove from the oven and let rest for 10 minutes before cutting into pieces and serving.