Summer Market Moussaka with Little Potatoes Summer Market Moussaka with Little Potatoes

Summer Market Moussaka with Little Potatoes

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.

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Ingredients

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Product Used

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

Boomer Gold

Boomer Gold

Where To Buy

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.

Step 1 out of 26

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

Step 2 out of 26

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

Step 3 out of 26

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

Step 4 out of 26

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

Step 5 out of 26

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

Step 6 out of 26

Meanwhile, slice cooled Creamer potatoes into thin rounds.

Step 7 out of 26

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

Step 8 out of 26

Make the Béchamel Sauce:

Step 9 out of 26

In a saucepan, heat butter over medium until melted.

Step 10 out of 26

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

Step 11 out of 26

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

Step 12 out of 26

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

Step 13 out of 26

Remove from heat, add nutmeg and stir in cheese.

Step 14 out of 26

Layer the Moussaka:

Step 15 out of 26

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

Step 16 out of 26

Layer with slight overlap of Creamer potato slices to cover.

Step 17 out of 26

Layer cooked, cooled eggplant slices.

Step 18 out of 26

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

Step 19 out of 26

Place another layer of sliced Creamer potatoes.

Step 20 out of 26

Layer zucchini slices.

Step 21 out of 26

Spoon one cup of meat sauce over zucchini.

Step 22 out of 26

Place a final, third layer of sliced Creamer potatoes.

Step 23 out of 26

Evenly distribute wilted spinach over Creamer potatoes.

Step 24 out of 26

Add remaining meat sauce over spinach.

Step 25 out of 26

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

Step 26 out of 26

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

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