Potato-Moussaka Casserole

1. 1

   Heat oven to 400F (200C).

2. 2

   Grease an 8-inch square baking dish or other 2-quart baking dish.

3. 3

   Prick potatoes with fork.

4. 4

   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.

5. 5

   When cool enough to handle, cut in 1/2 inch thick slices.

6. 6

   Meanwhile cook lamb and onion in a large nonstick skillet over medium heat 5 minutes, stirring to break up meat, until no longer pink.

7. 7

   Add 1 cup water, the barley, 1 cup of the tomato sauce, the oregano, 1/4 teaspoon pepper and the cinnamon.

8. 8

   Bring to a boil; reduce heat to low.

9. 9

   Cover and simmer 12 minutes stirring occasionally, until barley is tender.

10. 10

    In a 2 cup glass measure, whisk milk, eggs, salt and remaining 1/4 teaspoon pepper until blended.

11. 11

    Place 1/2 the potato slices in a single layer on bottom of prepared dish ( Potatoes will not cover entire surface).

12. 12

    Spoon on lamb mixture; top with remaining potatoes.

13. 13

    Pour milk mixture evenly over top.

14. 14

    Sprinkle with cheese.

15. 15

    Bake 35 minutes of until a knife inserted in center comes out clean, and top is lightly browned.

16. 16

    Let stand 5 minutes before serving.

17. 17

    Heat remaining tomato sauce in microwave or small saucepan.

18. 18

    Spoon some on each serving.

* Per serving · 4 servings · Values may vary.