Ingredients
potatoes, thinly sliced (4 cups)
ground beef (1 lb)
onion, diced (1 medium)
garlic, minced (2 cloves)
tomato paste (2 tablespoons)
diced tomatoes (1 can, 14.5 oz)
ground cinnamon (1/4 teaspoon)
olive oil (2 tablespoons)
salt (1 teaspoon)
black pepper (1/2 teaspoon)
For the béchamel sauce:
milk (2 cups)
all-purpose flour (2 tablespoons)
unsalted butter (2 tablespoons)
ground nutmeg (1/4 teaspoon)
salt (1/2 teaspoon)
Optional garnish: crumbled feta, chopped parsley
Instructions
1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened. Add ground beef, cooking until browned.
3. Stir in tomato paste, diced tomatoes, cinnamon, salt, and pepper. Simmer for 10 minutes.
4. Meanwhile, make the béchamel sauce: Melt butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually add milk, whisking constantly until thickened. Stir in nutmeg and salt. Remove from heat.
5. Layer half of the potato slices in the baking dish. Add the beef mixture, then another layer of potatoes. Pour the béchamel sauce over the top, spreading evenly.
6. Bake for 40-45 minutes, or until the top is golden and bubbling. Let cool slightly before serving.
7. Garnish with crumbled feta and parsley, if desired.