Romanian Musaca

Ingredients

• 2 lb Yukon Gold potatoes (Peeled or scrubbed and sliced evenly, about 1/4 inch thick)
• 3 tbsp extra-virgin olive oil (Divided for cooking and coating the potatoes)
• 1 large yellow onion (Finely chopped)
• 3 cloves garlic (Finely grated or minced)
• 1 lb ground beef (Lean ground beef; ground lamb or a beef-and-pork mixture may be used as an estimate-based variation)
• 2 tbsp smoked paprika (Spanish smoked paprika)
• 28 oz canned crushed tomatoes (One large can)
• kosher salt (To taste; use for seasoning the potatoes, sauce, and topping)
• black pepper (Freshly ground, to taste)
• 2 cups sour cream (Thick soured cream; full-fat sour cream is the closest practical substitute)
• 6 oz Manchego cheese (Shredded; cheddar is an acceptable substitute)

Steps

1. 1

   Heat the oven to 375°F (190°C). Lightly grease a deep 9-by-13-inch baking dish or a comparable 3-quart casserole.

2. 2

   Arrange the sliced potatoes on a baking sheet. Toss them with about 1 tablespoon of the olive oil, salt, and pepper, coating both sides as evenly as possible.

3. 3

   Bake the potatoes for about 20 minutes, turning once, until they are beginning to soften but are not browned or fully cooked. Remove them from the oven and set aside.

4. 4

   While the potatoes cook, heat the remaining olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until softened and lightly golden.

5. 5

   Add the garlic and cook for about 30 seconds, stirring, until fragrant but not browned.

6. 6

   Add the ground beef. Cook for 7 to 10 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains and some of the meat is browned.

7. 7

   Add the smoked paprika and stir for about 30 seconds so it coats the meat and blooms in the oil.

8. 8

   Add the crushed tomatoes, then season with salt and pepper. Bring the sauce to a simmer and cook uncovered for about 15 minutes, stirring occasionally, until slightly thickened and no longer watery.

9. 9

   Spread a thin layer of the meat sauce over the bottom of the prepared baking dish. Arrange a layer of the precooked potato slices over the sauce, overlapping them slightly.

10. 10

    Continue layering the remaining meat sauce and potatoes, finishing with a layer of potatoes. Press the layers gently so the casserole is compact and even.

11. 11

    Spread the sour cream evenly over the top, taking it close to the edges so it forms a complete creamy layer.

12. 12

    Scatter the shredded Manchego over the sour cream. Bake at 375°F (190°C) for about 35 to 45 minutes, until the casserole is hot and bubbling and the cheese is browned in spots.

13. 13

    Let the musaca cool for at least 15 to 20 minutes before slicing. Serve warm with cornichons and pickled sweet peppers, if desired.

Notes

The source describes this as a recipe for 6 to 8 servings and states a total cook time of about 2 hours, including cooling. Potato slices do not need to be perfect rounds, but they should be evenly thick; a mandoline can help. For a crowd, double the recipe and use a 9-by-13-inch baking dish. To reheat leftovers, cover with foil and warm in a 350°F oven until a skewer inserted into the center feels warm; timing depends on the amount being reheated. Cornichons and pickled sweet peppers balance the richness.

Nutrition per serving

• main
• casserole
• baked
• Romanian
• European
• meat-based
• comfort food
• make-ahead friendly