layering the pan fried potatoes with the meaty filling (above)
Make a creamy white sauce for the topping. Melt 2 tbsps of butter in a small saucepan, add about 2 tbsps of flour and cook over very low heat for a few minutes. Then gradually add milk or a combination of milk and cream or half and half. Season with salt and pepper. Simmer until the sauce thickens. Add some water to achieve the correct consistency. Pour the white sauce on top of the moussaka and sprinkle grated cheese to cover the top. Bake in a 350C oven until bubbly and cheese is melted and topping has started to brown. This potato moussaka was a welcome twist to the Greek favorite.
Croatian moussaka with golden brown cheesy topping