Method:

1. Place potato slices in a saucepan of salted water. Let come to a boil and cook for 5 minutes. Immediately drain and rinse with cold water to stop the cooking process. Drain well.

2. Meanwhile, fry ground meat, onion, and garlic in a large skillet until meat is no longer pink and onion is translucent. Add salt, pepper, and tomatoes with their juices. Bring to a boil, reduce heat and simmer, uncovered, about 15-20 minutes or until most of the liquid has evaporated. Turn off heat and stir in 1/4 cup cheese and 1/2 cup breadcrumbs.

3. Heat oven to 190 °C. Coat a medium casserole dish with cooking spray. Layer a third of the potatoes, overlapping as necessary, in the bottom of the prepared dish. Season with salt and pepper. Spread half the meat mixture on top, followed by another third of seasoned potatoes, then the rest of the meat mixture and ending with the final third of seasoned potatoes.

4. In a small bowl, mix together butter, eggs, milk, 1/4 cup cheese, and 1/4 cup breadcrumbs until just combined and pour over top of casserole. Place on a sheet pan to catch any drips and bake 35 to 50 minutes or until top is golden brown and potatoes are tender. If the top is browning too quickly, loosely cover with foil. Let cool 10 minutes before serving.