Romanian potato moussaka

Name: Romanian potato moussaka
Ingredients: 7 medium potatoes; 1500 ml water; 25 g butter; 1 medium onion (150 g); 500 g ground pork; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 g sour cream (20% fat); 1 egg; 60 g sour cream (20% fat); 1/2 teaspoon dried rosemary

Diverse - Romanian potato moussaka by Semenica C. - Recipia

Romanian potato moussaka is layered with pork and baked until browned, with sour cream and egg on top. The inside stays soft, while the egg and sour cream set into a thin crust with rosemary. I like to cut the potatoes into slices almost a centimeter thick, so the layers show clearly on the plate. Prep: 20 minutes. Cook: 67 minutes. Rest: 10 minutes. Total time: 97 minutes. Serves: 4. About 670 kcal and 30 g protein per serving.

Ingredients

7 medium potatoes
1500 ml water
25 g butter
1 medium onion (150 g)
500 g ground pork
1 teaspoon salt
1/2 teaspoon ground pepper
100 g sour cream (20% fat)
1 egg
60 g sour cream (20% fat)
1/2 teaspoon dried rosemary

Preparation

1. Put the whole potatoes in 1500 ml of water and boil for 25 minutes, until the tip of a knife slides into them easily. 2. Meanwhile, chop the onion. Melt 15 g of butter in a pan and cook the onion for 3 minutes, until softened. Add the ground pork and cook for another 7 minutes, until no pink remains. 3. Season the meat with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Stir in 100 g of sour cream and leave the filling to cool for 10 minutes. 4. Drain the potatoes, peel them and cut them into slices. 5. Heat the oven to 180°C. Grease an ovenproof glass dish with 10 g of butter, add a layer of potatoes, a layer of meat and another layer of potatoes. Bake for 20 minutes. 6. Mix the egg with 60 g of sour cream and 1/2 teaspoon of dried rosemary. Take the dish out, spread the mixture on top and bake for another 12 minutes, until browned.

Notes

Keep covered in the fridge for up to 3 days; the assembled dish can be kept chilled for a few hours before baking. I serve it with green salad and crisp leaves. Potatoes with firm flesh are easier to slice after boiling, while large ones may need a few extra minutes in the pot. The slices can break if the potatoes are overcooked or cut while still hot. For a larger baking dish, divide the mixture between two dishes so the layers stay thin. You can replace the 7 potatoes with 1 kg of sliced courgettes, patted well dry if they are wet; the dish contains dairy and egg.