Potato Casserole with Meat (Patates Moussaka)
tomatoes, diced (15 oz)
potatoes, peeled and sliced thin
1In a skillet, saute ground beef, onion and garlic until lightly brown. Drain off fat.
2Add tomatoes, bay leaf, salt and pepper. Simmer for 30 minutes. Remove bay leaf.
3Meanwhile, in another skillet, fry potato slices in oil until crisp/tender.
4In a 9 x 13 greased baking dish, arrange half of the potatoes on the bottom, place the meat and tomato mixture in the middle and top with remaining potatoes.
5Bechamel Sauce: In a saucepan, melt butter over low heat, add flour, salt and pepper. Stir until well blended.
6Gradually stir in milk, cooking and stirring constantly until thick and smooth.
7Beat eggs until frothy. Gradually add 1 cup of the cream sauce to the eggs.
8Pour this egg mixture back into the cream sauce and stir over low heat 1-2 minutes. Until quite thick.
9Pour Bechamel sauce over the casserole, sprinkle lightly with nutmeg.
10Bake uncovered at 350 for 35-45 minutes.