Do you put potatoes in your moussaka?

[knicks_fan87]

My family has never made moussaka with potatoes, so I always grew up thinking of it as layers of eggplant, meat sauce, and béchamel. Recently, though, I had moussaka at a restaurant that included a layer of potatoes, and I absolutely loved it.

The potatoes gave it a little more substance and seemed to soak up some of the flavors from the meat sauce. It made the whole dish feel even more comforting without taking away from the eggplant.

Now I’m curious about how common this is in Greece and in Greek families. Is adding potatoes considered traditional in certain regions, or is it simply one of those variations that depends on the household?

If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?

 

[WillC.]

My family has never made moussaka with potatoes, so I always grew up thinking of it as layers of eggplant, meat sauce, and béchamel. Recently, though, I had moussaka at a restaurant that included a layer of potatoes, and I absolutely loved it.

The potatoes gave it a little more substance and seemed to soak up some of the flavors from the meat sauce. It made the whole dish feel even more comforting without taking away from the eggplant.

Now I’m curious about how common this is in Greece and in Greek families. Is adding potatoes considered traditional in certain regions, or is it simply one of those variations that depends on the household?

If you make moussaka at home, do you include potatoes? And if you do, do you use them along with eggplant or in place of some of it?

 

[k_tsoukalas]

I've had moussaka both ways, and I actually prefer it with potatoes! I love eggplant, but I think the potatoes add something special to the dish. They soak up the flavors of the meat sauce and make everything a little heartier.

From what I understand, potatoes are a pretty common addition to moussaka in Greece, although every family seems to have its own way of preparing it. Some recipes use eggplant and potatoes, while others include zucchini as well.

When I make it, I like having a layer of potatoes on the bottom, followed by eggplant, meat sauce, and a generous layer of béchamel. I usually cook the potatoes beforehand so they get nice and tender.

I think that's one of the wonderful things about Greek cooking. There are so many family variations, and they're all delicious in their own way!