Bake:  Potatoes at 400 F.  for 13 minutes

            Moussaka at 375 F. for 45 - 55 minutes.

2 1/1 # potatoes; scrubbed with skins - sliced 1/4" thick       1 1/2 T oil

1 1/2 teaspoon salt                                                       1/2 teaspoon cinnamon

2 large onions, finely chopped                                      1/2 teaspoon oregano

2 cloves garlic; finely chopped                                      1/2 teaspoon thyme

2 - 16 oz. cans tomatoes chopped and drained               1/4 teaspoon pepper

2/3 cup all purpose flour                                            4 cups milk

1 cup grated Parmesan cheese                                         1/4 teaspoon nutmeg

3 T unseasoned bread crumbs                                         2 eggs

3/4 # ground lamb or hamburger

Oven at 400 F.  Toss Potatoes with oil (1T)  and 1/2 teaspoon salt until well coated.  Arrange in a single layer on cookie sheet.  Bake for 8 minutes.  Turn potatoes; bake 5 minutes more or until tender.  Set aside and lower oven to 375 F.  Sauté onion in remaining oil for 3 minutes, add garlic, sautéed 1 minute.  Stir in meat breaking up clumps.  Cook until no longer pink.  Stir in cinnamon, oregano, thyme, 1/2 teaspoon salt, and pepper.  Add tomatoes.  Cover and simmer 10 minutes.  In pot gradually whisk milk into flour.  Cook over medium heat stirring for 5 - 7 minutes. or until slightly thickened.  Add nutmeg.  Whisk eggs.  Slowly whisk 1 cup milk mixture.  Return to pot.  stir in all but 1/4 cup of parmesan cheese.  Grease 9" x 13" pan.  Sprinkle bottom of pan with bread crumbs.  Arrange potatoes in pan in about 2 layers.  Top with meat mixture.  Pour milk mixture over meat.  Sprinkle with remaining parmesan cheese.  Bake at 375 F. for 45 - 55 minutes or until golden brown.  Let stand 15 minutes before serving.  Serves 8 people.