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1
Preheat oven to 400u00b0 F.
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2
In a large saute pan, heat the oil over medium heat. Add the shallots and saute until translucent, for about a minute or two. Add the ground beef and cook until browned on the surface. Do not overcook. Remove from heat and season with salt, pepper, parsley, and summer savory. Divide the meat into three parts.
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3
Peel the potatoes, rinse them, and pat them dry. Slice the potatoes 1/8-inch thick -- no more, no less. (You may want to discard the smallest pieces.)
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4
Liberally oil the baking dish. Arrange the potato slices neatly in the baking dish in one layer, overlapping each one about the third of the way over the slice that came before, until the bottom of the dish is neatly paved. Sprinkle with salt and cover with the third of the meat. Repeat the process (potatoes + sprinkle of salt + ground beef) two more times. Finish with another neat layer of potatoes (for a total of four potato layers).
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5
In a small bowl beat the eggs. Add the milk, cream, garlic, and a pinch of nutmeg. Mix well. Pour over the potatoes.
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6
Cover the baking dish with foil and bake covered, until the liquid starts to bubble. Once the liquid starts to bubble, remove the cover, reduce heat to 365u00b0 F and bake for another hour or so (this will depend on your oven, dish, and many other factors, so start watching at about 45 minutes). The moussaka is done when the potatoes on top are golden brown, spotted with dark crispy areas, while the potatoes inside are very soft. (If you notice during baking that top layer is getting dry, sprinkle it with water and brush it with vegetable oil. If you notice that the entire dish is getting dry, add a bit more warm milk. If you think that the top is getting baked faster than the inside, cover with the foil again. If the inside is fully done and the top is not golden, finish the dish under the broiler for a minute or two.)
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7
Remove the moussaka from the oven. Let it settle for about 15 to 20 minutes, then cut into square slices and eat immediately.
