Potato Moussaka | Idaho Potato Commission

Name: Potato Moussaka | Idaho Potato Commission
Ingredients: 2 pounds eggplant; 2½ pounds Yukon Gold potatoes; pounds Yukon Gold potatoes Extra-virgin olive oil, for pan-frying and greasing the baking pan; 2 cans (14.5 ounces each) diced tomatoes, juices drained; 1 tablespoon dried oregano leaves (preferably Greek); 2 teaspoons cumin seeds, ground; 1 teaspoon crushed red pepper flakes; 1 teaspoon coarse sea or kosher salt; 1 pound russet potatoes; 3 tablespoons unsalted butter; 3 tablespoons unbleached all-purpose flour; 2 cups whole milk; 1 large egg, slightly beaten; 1 teaspoon freshly grated nutmeg; 1 cup shredded kefalotyri or Parmigiano-Reggiano cheese

www.idahopotato.com

This version of a moussaka is a layered infatuation that captures the essence of Greece and its seasonal produce. Some of the traditional moussakas include ground meat such as lamb with the eggplant,...

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Cooking tools:

Chef's knife
Cutting board
Skillet
Baking sheet
Paper towel
Colander
Medium-size bowl
Medium-size saucepan
Saucepan
Whisk
Tongs
Potato ricer
Potato masher
Fork
Spatula
Oven
Stove
Measuring cup
Measuring spoon
By-9-inch baking pan
Cooking spoon
Peeler
Cotton kitchen towel

Ingredients

2 pounds eggplant
2½ pounds Yukon Gold potatoes
pounds Yukon Gold potatoes Extra-virgin olive oil, for pan-frying and greasing the baking pan
2 cans (14.5 ounces each) diced tomatoes, juices drained
1 tablespoon dried oregano leaves (preferably Greek)
2 teaspoons cumin seeds, ground
1 teaspoon crushed red pepper flakes
1 teaspoon coarse sea or kosher salt
1 pound russet potatoes
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 cups whole milk
1 large egg, slightly beaten
1 teaspoon freshly grated nutmeg
1 cup shredded kefalotyri or Parmigiano-Reggiano cheese