Ingredients

1 pound ground beef1 medium onion, chopped1 garlic clove, minced3/4 cup water1 can (6 ounces) tomato paste3 tablespoons minced fresh parsley1 teaspoon salt1/2 teaspoon dried mint, optional1/4 teaspoon ground cinnamon1/4 teaspoon pepperPARMESAN SAUCE:1/4 cup butter, cubed1/4 cup all-purpose flour2 cups whole milk4 large eggs, lightly beaten1/2 cup grated Parmesan cheese1/2 teaspoon salt5 medium potatoes, peeled and thinly sliced

Preparation

Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside.

For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt.

Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half the cheese sauce and all of the meat mixture. Arrange remaining potatoes over meat mixture; top with remaining cheese sauce.

Bake, uncovered, until a thermometer reads 160°, about 1 hour. Let stand for 10 minutes before serving.