Moussaka is Balkans, Eastern Mediterranean, and Middle Eastern dish. It looks like casserole; there are layers of vegetables and ground meat. Hearing word “moussaka” people usually think of eggplant, but it could be made from a lot of different vegetables. This one is my favorite: Potatoes moussaka. Amount of ingredients depends on the size of your casserole dish.
Potato (my favorite is Yukon gold potato)
Grinded meat (chicken, turkey, pork, beef, or any combination)
Parsley, salt, black pepper, Vegeta (special blend of seasonings is possible to buy at Eastern Europeans stores)
Saute diced onion; add chopped carrots, celery sticks, garlic, and stir occasionally. When it is soft add ground meat, salt, black pepper, Vegeta, stir and saute until meat loses its pink color.
In a mean time peel potato.
Slice tick chips to cover bottom of the baking dish that was sprinkled with a little bit of oil.
Spread meat over potato evenly. You should have enough of this mixture to cover dish in a tick layer.
Put ketchup over meat as much as you like. Just keep in mind that too much is not good.
Cover entire area with shredded cheese. Any type of cheese that is going to melt nicely.
Arrange the other half of potato chips to cover moussaka completely.
Mix eggs and milk, add a pinch of salt and ground black pepper. Pour over potato. It should be almost completely saturated by liquid. Some people like to add sour cream to this mixture. It is also tasty, but I usually skip sour cream.
Bake in the preheated oven at 400 F for approximately 1 hour. Temperature and time can very depend on your oven. The most important thing is to cook potato thoroughly. It should be soft and moisten to melt in your mouth. Feel free to check with fork. On the top Potato Moussaka should be golden brown like in the photo below.