Potato-Moussaka Casserole

Directions

1. Heat oven to 400℉ (200℃). Grease an 8-inch square baking dish or other 2-quart baking dish.

2. Prick potatoes with fork. Cook until tender, either in 2 inches of boiling water in a tightly covered saucepan 10 to 12 minutes (OR in a covered microwave-safe bowl with 2 tablespoons water 5 to 7 minutes on high, rearranging potatoes once) until tender. When cool enough to handle, cut in ½ inch thick slices.

3. Meanwhile cook lamb and onion in a large nonstick skillet over medium heat 5 minutes, stirring to break up meat, until no longer pink. Add 1 cup water, the barley, 1 cup of the tomato sauce, the oregano, ¼ teaspoon pepper and the cinnamon. Bring to a boil; reduce heat to low. Cover and simmer 12 minutes stirring occasionally, until barley is tender.

4. In a 2 cup glass measure, whisk milk, eggs, salt and remaining ¼ teaspoon pepper until blended.

5. Place ½ the potato slices in a single layer on bottom of prepared dish ( Potatoes will not cover entire surface). Spoon on lamb mixture; top with remaining potatoes. Pour milk mixture evenly over top. Sprinkle with cheese.

6. Bake 35 minutes of until a knife inserted in center comes out clean, and top is lightly browned. Let stand 5 minutes before serving.

7. Heat remaining tomato sauce in microwave or small saucepan. Spoon some on each serving.