Potato Moussaka

This is a family favorite. I just typed up the recipe for a friend and since it was on the computer- I thought I would share it here. Moussaka is a Greek dish- usually made with eggplant. But moussaka means "layered dish", and thats what this is.
Potato Moussaka
7-8 medium  potatoes, thinly sliced- I like to use reds
Beef Layer
1 pound lean ground beef
1 medium onion-diced
2 large garlic cloves, minced
2 large tomatoes, chopped (I usually substitute 15 oz can of diced tomatoes)One 8oz can tomato sauce
½ tsp salt
¾ tsp dried dill
Cheese Sauce
½ cup butter
1/3 cup all-purpose flour
4 cups milk
2 large eggs, slightly beaten1 cup shredded Kasseri or Kefalotiri cheese ( I use cheddar)
Salt and Pepper to taste
Cook the ground beef, onion and garlic until the beef is browned. Spoon off excess fat. Stir in the tomatoes, tomato sauce, salt and dill. Bring to a boil over high heat. Reduce the heat to low; cover and simmer 10 minutes to blend flavors, stirring occasionally.
Meanwhile, prepare the sauce: melt butter in a saucepan. Stir in the flour; cook 1 minute, stirring constantly. Gradually stir in the milk. Reduce the heat to low; stir in the eggs. Cook until mixture is smooth and thickened, stirring constantly. Stir in ½ cup of the cheese, salt and pepper.
Preheat the oven to 350degrees. Into a 9X13 baking dish spoon one-third cheese sauce. Layer half of the sliced potatoes, half of the meat mixture, and one-third of the cheese sauce. Repeat with the remaining potatoes, meat and cheese sauce. Sprinkle with the remaining ½ cup grated cheese. Cover the baking dish with foil. Bake 40 minutes. Remove the foil and bake 15 minutes longer, or until the mixture is hot and bubbly. Let stand 10 minutes before serving.