(This Vegetarian Moussaka recipe uses Russets and Yukon Golds.) In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. I have made this recipe at least a dozen times - often for company because I find it easy to prepare a couple hours ahead and then throw it in the oven when guests arrive. Moussaka with potatoes is a terrific choice both for those who don't care for the well-known version with eggplant, and also when eggplant is not in season.
Cut the aubergines in half, and carefully scoop out the flesh, leaving the skins to one side. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef Nicholas Tselementes. Method. Preheat the oven to 190C/375F/Gas 5.

I use a large pan to brown the potatoes - it takes 3 batches to complete the 2 lbs of potatoes and by the way that is the exact amount for an 13"x9" baking dish.
Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Cut the aubergine flesh into small cubes. Like all moussaka dishes, this is a layered dish of sliced potatoes, a meat sauce, cheese, and a creamy béchamel sauce. Greek moussaka is a casserole made by layering eggplant and potatoes with a spiced meat filling, then topping it off with a creamy egg-enriched béchamel sauce (white sauce) and baking it to golden perfection.