Musaca de Cartofi (Romanian Potato and Pork Casserole)
Local name: Musaca de cartofi
In short: Layers of sliced potatoes and spiced minced pork baked under a golden egg and milk topping, a Romanian cousin of Greek moussaka. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 1 h 10 min
- Resting
- 15 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 475 kcal
Musaca de cartofi is a Romanian family favorite that borrows the name of the Greek classic but is built with potatoes instead of eggplant. Sliced potatoes alternate with a savory filling of minced pork, onion and tomato, and a mix of eggs and milk is poured over the top before baking. It makes a generous tray for Sunday lunch and reheats well the next day.
Instructions
- Boil the potato slices in well-salted water for 5 to 6 minutes, until just tender but still intact. Drain and spread them on a tray to steam dry.
- Heat the oil in a large skillet and cook the onions over medium heat for 8 minutes, until soft. Add the meat and cook for about 10 minutes, breaking it up, until browned.
- Stir in the tomato paste, paprika, thyme, salt, pepper and water. Simmer for 5 minutes until thick and nearly dry, then stir in the parsley.
- Heat the oven to 190°C (375°F) and butter a 23 x 33 cm (9 x 13 in) baking dish. Layer half the potatoes in the dish and sprinkle lightly with salt. Spread the meat evenly over them and finish with the remaining potatoes.
- Whisk the eggs, milk, sour cream and salt, and pour the mixture evenly over the top.
- Bake for 35 to 40 minutes, until the top is golden and set and the center reaches at least 71°C (160°F).
- Rest for 15 minutes before cutting so the layers hold together. Serve with pickles or a cabbage salad.
Tips
- For an eggplant version, replace the potatoes with slices of eggplant, salted for 20 minutes, rinsed, dried and fried until golden.
- Do not skip the rest after baking. A 15-minute pause lets the custard finish setting, so the slices stay neat.
Questions and answers
Is Romanian musaca the same as Greek moussaka?
Not quite. The Romanian potato version layers potatoes with minced meat and a light egg and milk topping, while Greek moussaka relies on eggplant and a thick béchamel.
Can I assemble musaca ahead of time?
Yes. Build the layers up to a day ahead, cover and refrigerate. Whisk the topping and pour it over just before baking, adding 5 to 10 minutes to the time.
Can I freeze musaca de cartofi?
Yes. Freeze baked and cooled portions, wrapped tightly, for up to 2 months. Thaw overnight in the fridge and reheat at 180°C (350°F) until hot in the center.
How long does it take to make Musaca de Cartofi (Romanian Potato and Pork Casserole)?
About 1 h 45 min in total: 35 min of preparation and 1 h 10 min of cooking.
How many calories are in Musaca de Cartofi (Romanian Potato and Pork Casserole)?
About 475 kcal per serving, with 22 g of protein, 36 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 475 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 36 g |
| Fat | 27 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
