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*Note: I like to use a combination of cheese such as Parmesan, feta and myzithra, for example.
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(The original recipe called for Parmesan.
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).
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Preheat oven to 400 degrees.
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Butter or oil 2 quart baking dish.
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In large pot of bring to boil enough water to cook potatoes and yams until still slightly firm.
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Drain and rinse briefly under cool water to stop cooking process.
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Meanwhile, in medium skillet over medium-high heat brown meat (or zucchini if preparing vegetarian) in butter or olive oil until cooked about 5 minutes.
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Add tomatoes, cinnamon and cumin.
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Lower heat, cover and simmer 5 minutes.
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Sauce: In medium saucepan, whisk together milk, flour, butter and nutmeg over medium heat.
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Stir constantly, bring mixture to high heat, but do not boil.
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Simmer 1 minute.
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Season with salt and pepper.
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Remover from heat, cool slightly, then whisk in egg yolk.
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Thinly slice potatoes and yams.
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Place half of the potatoes and yams on bottom of prepared oven-proof baking dish.
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Layer with meat or zucchini mixture, then add the remaining potatoes.
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Pour sauce over the top of mixture.
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Lastly, sprinkle with cheese.
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Bake 30-40 minutes until potatoes and yams are fork tender and crust is golden.
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If it looks like casserole is browning too quickly on top, either reduce heat a little or cover top of casserole with aluminum foil.
