Potato moussaka with yogurt gratin

Preparation

1. Cut the potatoes into 5 mm slices. Steam the potatoes or put them in a microwave-safe container; season and cover, but leaving the lid on the wrong way to allow the steam to escape. Maximum temperature (100%) for 6-8 minutes, until tender.

2. Heat the oil in a large skillet over high heat. Poach the onion and, when it is transparent, add the minced meat. Cook, stirring frequently, until the meat loses its red color and turns brown. Add the flour and spices (if using them) and cook for 1-2 minutes before pouring in the tomato sauce. Continue cooking, stirring, until the mixture boils and thickens. Season to taste with salt and pepper.

3. Preheat the oven to 180 º C. Brush a baking dish with oil and spread a third of the potato. Cover with half the minced meat, put another third of the potatoes on top, and then the remaining minced meat. Cover with the remaining potatoes. Press down on the top layer of potatoes to make them squash.

4. Yogurt sauce. Mix all the ingredients of the sauce, except the paprika. Pour evenly over the moussaka and sprinkle with paprika. Place the dish in the oven and cook for about 30 minutes at 180ºC-200ºc.

5. Remove from the oven and let it rest for a few minutes before serving as a main dish accompanied by cooked vegetables or a salad.