Summer Market Moussaka with Little Potatoes

Summer Market Moussaka with Little Potatoes

Boomer Gold

Little potatoes anchor garden market veggies like eggplant, zucchini, onions, tomatoes, garlic, spinach and herbs layered in a meaty sauce and slow cooked for a cool kitchen and a market supper to remember.

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

GF Gluten Free Like All Potatoes Naturally Fat Free Good Source of Potassium

Preparation

In a large pot cover Creamer potatoes with water and boil for 10 minutes until just tender.

Meanwhile, place eggplant slices on a baking pan, brush lightly with olive oil, and bake in a 350°F oven for 10 minutes until lightly browned

Drain potatoes, and remove eggplant from oven, set aside to cool.

In a large skillet over medium heat, brown ground meat with garlic and onions.

Add herbs, cinnamon, salt, pepper flakes and crushed tomatoes and simmer on low.

Meanwhile, slice cooled Creamer potatoes into thin rounds.

Steam or microwave spinach with a sprinkle of water just until wilted.

Make the Béchamel Sauce:

In a saucepan, heat butter over medium until melted.

Stir in flour, insuring that butter and flour are thoroughly blended.

Slowly pour in milk, stirring constantly for a smooth consistency.

Continue over medium heat, stirring until a thick sauce, about 3 to 4 minutes.

Remove from heat, add nutmeg and stir in cheese.

Layer the Moussaka:

To assemble, add one cup meat sauce to slow cooker casserole, just to cover the bottom.

Layer with slight overlap of Creamer potato slices to cover.

Layer cooked, cooled eggplant slices.

Add one cup meat sauce, spreading evenly over eggplant, it may not cover completely.

Place another layer of sliced Creamer potatoes.

Layer zucchini slices.

Spoon one cup of meat sauce over zucchini.

Place a final, third layer of sliced Creamer potatoes.

Evenly distribute wilted spinach over Creamer potatoes.

Add remaining meat sauce over spinach.

Spoon Béchamel over meat sauce and spread up to the edges of the casserole.

Cover casserole, and cook for 3 to 4 hours on high, or 5 to 6 on low setting.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.