Name: Greek Cheesy Beef and Potato Bake
Prep time: 20 min
Cook time: 1 h 7 min
Total time: 87 min
Yield: 6
Cuisine: Greek
Ingredients: and 1/2 pounds Yukon Gold potatoes, peeled; 1/4 cup olive oil; 1 teaspoon salt, or to taste; Freshly cracked black pepper, to taste; 1 teaspoon dried crushed oregano; 1/2 teaspoon granulated garlic; 2 tablespoons olive oil; and 1/4 pounds lean ground beef; 1 large onion, finely chopped; 1 red bell pepper, diced; 1 green bell pepper, diced; 4 garlic cloves, grated or finely minced; 2 tablespoons tomato paste; 1 teaspoon sweet paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; Crushed red pepper flakes, to taste; Salt and freshly cracked black pepper, to taste; 1 can crushed tomatoes, 15 ounces; 1/4 cup chopped fresh parsley; 4-6 ounces feta cheese, crumbled; 8oz cup shredded kasseri, graviera, or mozzarella cheese; Dried oregano, for finishing; Fresh parsley, for serving

Method

20 steps

Prepare the Potatoes:Preheat the oven to 425°F.
Slice the potatoes into approximately 1/4-inch-thick rounds. Leave the skins on or peel them, if preferred.
Place the potatoes on a large rimmed baking sheet. Add the olive oil, salt, black pepper, oregano, and granulated garlic. Toss until evenly coated, then arrange in an even layer with only slight overlap.
Roast for 25–30 minutes, turning once, until tender and golden around the edges.
Prepare the Meat Sauce:While the potatoes roast, heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and cook until browned, breaking it into small pieces.
Add the onion and bell peppers. Season lightly with salt and cook for 6–8 minutes, until softened and most of their moisture has evaporated.
Add the garlic, tomato paste, oregano, paprika, cumin, cinnamon, crushed red pepper flakes, salt, and black pepper. Cook for 1–2 minutes, stirring continuously, until the tomato paste darkens slightly and the spices become fragrant.
Add the crushed tomatoes and mix well. Cook uncovered for 10–12 minutes, until the sauce is thick and very little liquid remains.
Remove from the heat and stir in the fresh parsley. Taste and adjust the seasoning.
Assemble the Layers:Reduce the oven temperature to 400°F.
Arrange half of the roasted potatoes in a 9-by-13-inch baking dish, overlapping slightly as needed.
Sprinkle 1/2 cup of the shredded mozzarella over the potatoes.
Spread all of the meat sauce evenly over the mozzarella.
Arrange the remaining roasted potatoes over the meat sauce.
Top with all of the crumbled feta and the remaining 1/2 cup mozzarella.
Bake:Bake uncovered for 15–20 minutes, until the cheese has melted and the edges are bubbling.
For extra color, broil for 1–2 minutes, watching carefully so the cheese does not burn.
Serve:Let the bake rest for 10 minutes before serving.
Finish with dried oregano and fresh parsley. Serve with a crisp salad, tzatziki, or warm pita bread.