This easy potato moussaka recipe brings a Greek recipe to my Transylvanian cuisine with minced pork, tomato sauce and cheddar cheese.
In a pot, boil the potatoes in salted water, whole and unpeeled, throw the water and let them cool; after that, peel them.
Frying Onion and Pork Mince
Heat the oil and fry the onion for 2 minutes on medium heat, then add the minced meat that stirs it until it acquires a whitish colour.
Braising Mince Meat
Add the tomato sauce and the warm water, season with dried marjoram, ground pepper, sea salt and thyme and sautee for 15 minutes.
Slice half the potatoes into the baking dish to make the first level and season the potatoes with half a teaspoon of sea salt.
Second Layer is Mince
Spread the minced sauteed meat over the potatoes, pour the tomato sauce, and spread it evenly over the mince.
Third Layer is Potatoes
Slice the other half of the potatoes and season them with sea salt for the third level. Pour the rest of the tomato sauce over the potatoes.
Cheddar on the Top
Grate the cedar cheese and the Grana Padano on the top and put in preheated oven at 200 C (392 F).
Baked Potato Moussaka
Bake the moussaka for half an hour until the cedar cheese will melt and acquire a beautiful copper colour.
Serving the Moussaka
Serve it warm, with fresh bread, possibly with pickles or beetroot salad and necessarily a glass of cold beer.