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Romanian Musaca

Romanian Musaca

By Courtney HillMarch 12, 2025

  • Makes
    6-8 servings
  • Cook Time
    2 hours
  • Active time plus cooling
    1¼ hours active, plus cooling

In Bucharest, at Bucătăria, a restaurant owned by brothers Adrian and Gabriel Alexe, we were introduced to hearty, stick-to-the-ribs Romanian musaca di cartofi. A relative of better-known Greek moussaka, the dish layers precooked sliced potatoes with a paprika-enriched tomato-meat sauce, then is topped with a thick soured cream called smântâna, plus shredded cheese. Spanish smoked paprika gave the Alexe brothers’ musaca rich, woodsy notes and a more robust character than standard sweet paprika. Also from Spain, Manchego cheese approximates the Romanian sheep’s milk cheese called horezu that topped the casserole, but cheddar also is a fine substitute. If you’re serving a crowd, the recipe can be doubled and assembled in a 9-by-13-inch baking dish. And if you have leftovers, cover with foil and place in a 350°F oven until a skewer inserted into the center comes out warm (timing will vary depending on the quantity being reheated). Briny cornichons and pickled sweet peppers, offered on the side, are delicious foils for the richness of the musaca.

Tip

Don’t worry about slicing the potatoes into perfect rounds. They should be sliced into an even thickness, but are not visible once layered. A mandoline does make easy work of this, but is not necessary.

Ingredients
  • 14½

    ounce can whole peeled tomatoes

  • 1½

    pounds russet potatoes, peeled and sliced ⅛ inch thick

  • 1

    tablespoon white vinegar

  • Kosher salt and ground black pepper

  • 1

    tablespoon neutral oil

  • 2

    medium yellow onions, finely chopped

  • 3

    medium garlic cloves, minced

  • 1

    pound ground pork

  • 2½

    teaspoons smoked paprika, divided

  • 8

    ounce container crème fraîche

  • 2

    large eggs

  • ¼

    cup plain dried breadcrumbs

  • 4

    ounces Manchego cheese or sharp cheddar cheese, shredded (2 cups)

  • Cornichons, to serve

  • Pickled sweet peppers, to serve

Step 1

Heat the oven to 350°F with a rack in the middle position. Using a blender, puree the tomatoes with juices until smooth; set aside. In a large saucepan, combine the potatoes, vinegar, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer over medium-high and cook until tender but still hold their shape, 10 to 12 minutes. Drain and set aside.

Step 2

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions, garlic, ¾ teaspoon salt and ¼ teaspoon pepper; cook, stirring, until softened and lightly browned, 8 to 10 minutes. Add the pork and cook, breaking it up, until beginning to brown at the edges, 5 to 7 minutes. Add the tomatoes and 1½ teaspoons paprika; cook, stirring, until thickened, about 10 minutes. Remove from the heat, then taste and season with salt and pepper.

Step 3

In a small bowl, whisk together the crème fraîche, eggs and ¼ teaspoon each salt and pepper. Sprinkle the breadcrumbs evenly over an 8-inch square baking dish. Layer in one-third of the potato slices, shingling. Top with half of the tomato-pork sauce. Layer in half of the remaining potatoes, then top with the remaining sauce. Layer on the remaining potatoes. Pour the crème fraîche mixture evenly over the top, then sprinkle with the cheese, followed by the remaining 1 teaspoon paprika.

Step 4

Place the dish on a rimmed baking sheet and bake until bubbling and golden brown, 40 to 45 minutes. Cool on a wire rack for 20 minutes. Cut into pieces for serving. Serve warm or at room temperature with cornichons and pickled peppers.

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