Catch the Spoon

I’m a bit under the weather this week, so I’m naturally seeking out comfort foods and easy throw-together meals. This is a bit like the Greek classic moussaka, minus the eggplant; it’s savory, creamy, satisfying, and filling.

Be sure to use plain tomato sauce and not spaghetti sauce — the added Italian seasonings aren’t necessary here. The breadcrumbs thicken the sauce and sop up any grease from the beef.

Greek-Style Beef and Potato Casserole

Ingredients:

• 2 pounds white potatoes
• 1 pound ground beef
• 1/4 cup minced onion
• 1 tablespoon minced garlic
• 1 1/2 cups tomato sauce
• 1 teaspoon salt
• 1/4 cup unseasoned breadcrumbs
• 1 cup plain yogurt (homemade if available)
• 2 large eggs
• 1/2 teaspoon cinnamon

Peel potatoes and slice into 1/8″ thick rounds. In a small bowl, whisk eggs until well-blended and stir in yogurt. Set yogurt and potatoes aside.

In a nonstick skillet set over medium heat, brown beef, onions, and garlic. Add salt, potatoes and tomato sauce and cook 10 minutes or until edges of potatoes become translucent. Sprinkle breadcrumbs on top and stir to combine. Pour into a baking dish and top with yogurt mixture. Sprinkle cinnamon on top.

Bake at 350° F for 90 minutes or until potatoes are tender.

Serves 4-6.