Why You’ll Love This Recipe

Easy Serbian Moussaka is a cozy, hearty casserole made with layers of thinly sliced potatoes, seasoned ground meat, and a creamy egg topping. Unlike Greek moussaka, this version skips the béchamel for a simpler, rustic finish that’s just as comforting. It’s a satisfying, family-style dish perfect for weeknights or Sunday dinners.

ingredients

Easy Serbian Moussaka Recipe 10 Easy Serbian Moussaka is a cozy, hearty casserole made with layers of thinly sliced potatoes, seasoned ground meat, and a creamy egg topping. Unlike Greek moussaka, this version skips the béchamel for a simpler, rustic finish that’s just as comforting. It’s a satisfying, family-style dish perfect for weeknights or Sunday dinners.

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

russet or yellow potatoesground beef or pork (or a mix)yellow oniongarlic (optional)eggsmilk or sour creamvegetable oil or olive oilsaltblack pepperpaprikaparley (optional, for garnish)

directions

Preheat oven to 375°F (190°C).

Peel and thinly slice the potatoes. Set aside.

In a skillet, heat oil and sauté chopped onion until soft. Add ground meat, salt, pepper, and paprika. Cook until browned. Add minced garlic if using.

Lightly oil a baking dish. Layer half of the sliced potatoes on the bottom.

Spread the cooked meat mixture evenly over the potatoes.

Top with the remaining potato slices to form the final layer.

In a bowl, whisk eggs with milk or sour cream. Season with a little salt and pour evenly over the layered dish.

Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15–20 minutes until golden on top and potatoes are tender.

Let rest 10 minutes before serving. Garnish with parsley if desired.

Servings and timing

This recipe yields approximately 4–6 servings.
Preparation time: 20 minutes
Cooking time: 55–60 minutes
Total time: 1 hour 15–20 minutes

Variations

Use zucchini slices instead of potatoes for a lighter version.

Add shredded cheese on top before baking for extra richness.

Mix in carrots or bell peppers with the meat for more veggies.

Try a mix of beef and lamb for a deeper flavor.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven or microwave until warmed through.
Can be frozen for up to 2 months—thaw overnight and reheat before serving.

FAQs

What makes Serbian moussaka different?

It uses sliced potatoes instead of eggplant and a simple egg-milk topping instead of béchamel.

Can I make it ahead?

Yes, assemble it up to a day ahead and bake when ready.

Can I use sweet potatoes?

Yes, for a slightly sweeter, healthier variation.

What kind of meat works best?

Ground beef, pork, or a mix of both is traditional.

Do I have to peel the potatoes?

Peeling is traditional, but thin-skinned potatoes can be used unpeeled if well washed.

Can I make it vegetarian?

Yes, use a meat substitute or sautéed mushrooms instead of ground meat.

What kind of milk should I use?

Whole milk or 2% gives the best texture, but plant-based milk can work too.

Can I add cheese?

Absolutely—feta or shredded mozzarella works well in or on top.

How thick should I slice the potatoes?

About 1/8 inch for even cooking.

Should I pre-cook the potatoes?

Not necessary—thin slices will cook fully in the oven.

Conclusion

Easy Serbian Moussaka is a comforting and satisfying dish that brings together classic ingredients in a simple, rustic way. With layers of tender potato and savory meat, it’s the kind of meal that feels like home—no fuss, just flavor. A must-try for anyone craving hearty, homestyle cooking.