Serbian Musaka (Srpska Musaka)

Traditional Greek Moussaka uses eggplant and a béchamel sauce, the Serbian version uses potatoes with eggs and a heavy cream or milk sauce.

2 pounds lean ground beef

2 medium onions, minced 

1 tablespoon of Vegeta (substitute Mrs. Dash if no Vegeta available)

1 teaspoon salt

1/2 teaspoon of freshly ground black pepper

2 tablespoons olive oil for frying, plus more to prepare casserole and drizzle on top

6 large yellow potatoes, peeled, cleaned and thinly sliced

2 eggs

1 1/2 cups of cream (or milk)

Brown meat and onion in oil with Vegeta, salt and freshly ground pepper; season to taste, when done. Prepare casserole dish by oiling the bottom of it.

Layer two of the potatoes on the bottom, covering it completely; season with salt and pepper. Add 2-3 cups of the beef mixture (half of what you have made.) Layer two more potatoes over the meat, covering it completely; season with salt and pepper. Add 2-3 cups of the beef mixture (the remaining half of what you have made.) Cover the mix with the last 2 potatoes, completely covering the meat; season with salt and pepper, drizzle with olive oil. Wrap tightly with plastic wrap and store in the refrigerator overnight before baking. Preheat oven to 450°F. Whip the eggs and combine them well with the cream or milk mixture and set aside. Cover with foil and bake for 45 minutes, or until the potatoes are fork tender. Remove the foil, pour the liquid mixture over the entire dish, covering all of the top layer; bake for 15 more minutes until the top is golden brown. Cool for 15 to 20 minutes before serving.