Why You’ll Love This Recipe

Serbian Moussaka is a comforting, hearty dish made with layers of thinly sliced potatoes and seasoned ground meat, all baked together in a rich egg and sour cream custard. Unlike Greek moussaka, this version skips the eggplant and béchamel, making it simpler and quicker while still delivering rich, savory flavors. It’s perfect for a family dinner or meal prep for the week.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

potatoesground beef or porkonionseggssour creammilksaltpepperpaprikaoil

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Peel and thinly slice the potatoes, then set them aside in a bowl of cold water.

In a skillet, heat a bit of oil and sauté the chopped onions until soft.

Add the ground meat, season with salt, pepper, and paprika, and cook until browned. Set aside.

Layer half of the sliced potatoes on the bottom of the baking dish.

Spread the cooked meat mixture evenly over the potatoes.

Top with the remaining potato slices to form a second layer.

In a bowl, whisk together eggs, sour cream, milk, and a pinch of salt.

Pour the mixture evenly over the layered dish.

Cover with foil and bake for 30 minutes.

Remove the foil and bake uncovered for another 20–25 minutes, or until the top is golden and the custard is set.

Let cool slightly before slicing and serving.

Servings and timing

This recipe yields 4–6 servings.Preparation time: 20 minutesBaking time: 50–55 minutesTotal time: 1 hour 15 minutes

Variations

Use ground chicken or turkey for a leaner version.

Add a layer of sautéed mushrooms or grated zucchini for extra vegetables.

Top with shredded cheese before the final bake for a crispy, cheesy crust.

Add garlic or fresh herbs like parsley for more flavor depth.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave individual portions for 2–3 minutes.You can also freeze moussaka for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

What makes Serbian Moussaka different from Greek Moussaka?

Serbian Moussaka uses potatoes instead of eggplant and doesn’t include a béchamel sauce, making it easier and quicker to prepare.

Can I prepare it in advance?

Yes, you can assemble it a day ahead and refrigerate. Bake when ready to serve.

Can I use pre-cooked potatoes?

Parboiled potatoes can be used to reduce baking time, but thin raw slices work well too.

Is this dish gluten-free?

Yes, it’s naturally gluten-free—just ensure your sour cream and spices are GF-certified.

Can I add vegetables?

Absolutely! Bell peppers, zucchini, or mushrooms work great in this dish.

Can I make it dairy-free?

You can substitute the sour cream and milk with dairy-free alternatives like coconut cream and plant-based milk.

Is it freezer-friendly?

Yes, it freezes well either baked or unbaked—wrap tightly to prevent freezer burn.

What kind of potatoes work best?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well during baking.

Do I need to peel the potatoes?

Peeling is traditional, but you can leave the skins on if preferred for more texture and nutrients.

Can I use other meats?

Yes, ground lamb, veal, or a mix of meats can add unique flavor.

Conclusion

Easy Serbian Moussaka is a no-fuss, soul-warming dish that brings hearty Balkan flavors to your table with minimal effort. Whether served fresh out of the oven or reheated as leftovers, it’s always a satisfying meal that feels like home