Greek Moussaka with Potatoes

thespruceeats.com

Beth

subheading: For the Meat Sauce:

2 tablespoons olive oil, more as needed

2 large onions, coarsely chopped, about 3 cups

3 cloves garlic, minced

2 ½ pounds ground beef, or lamb

3 cups chopped ripe tomatoes, or 1 (28-ounce) can crushed tomatoes

½ cup finely ground toasted breadcrumbs

½ teaspoon ground cinnamon, or a 1-inch cinnamon stick

2 bay leaves, fresh or dry

¼ teaspoon ground allspice

¼ teaspoon ground cloves

1 teaspoon kosher salt, more to taste

½ teaspoon freshly ground black pepper, more to taste

½ cup dry red wine

3 tablespoons tomato paste

5 pounds potatoes, peeled and cut into ½-inch slices

subheading: For the Béchamel:

6 cups milk, whole or 2%

12 tablespoons (6 ounces) unsalted butter

15 tablespoons all-purpose flour, about 4 ¼ ounces

1 teaspoon kosher salt

½ teaspoon freshly ground white pepper

¼ teaspoon freshly ground nutmeg

3 to 5 large egg yolks, as desired

subheading: For the Casserole:

Cooking spray

½ cup finely ground toasted breadcrumbs

½ cup finely grated kefalotyri cheese, Parmesan, or Pecorino Romano

Directions at thespruceeats.com

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