Moussaka with cooking cream

Peel the potatoes, cut into thin slices. Add a little salt and sprinkle with herbs as desired. Sauté the onion then add minced meat, salt, pepper, paprika and simmer approx. 10 minutes on low heat. Grease a baking tray or refractory bowl with a little oil. Arrange half of the seasoned potatoes on the bottom of the pan, add the minced meat and cover with the rest of the potatoes. Arrange the potatoes by hand so that the meat is well covered. You can pour another glass of water and put the moussaka in the oven at 200 C. After 45 minutes, take out the moussaka, when all the liquid has evaporated, and pour the hot mixture of eggs, MEGGLE cooking cream and milk. Return to the oven and after 15 minutes your lunch is ready.