Cheesy Potato and Meat Casserole

300g beef (chicken can be used as an alternative)
180g onion, finely chopped (about 1 medium onion)
18g minced garlic (1 tbsp)
20g olive oil (2 tbsp)
6g chili powder (1 tbsp)
120g tomato pasta sauce (7 tbsp)
200g chopped tomatoes
Black pepper, to taste
300ml water or vegetable broth
For the Cream Sauce:

30g unsalted butter
300ml milk
15g wheat flour (1.5 tbsp)
1.5g salt (3 pinches)
Other Ingredients:

400g potatoes, sliced into thin rounds (2-3 medium potatoes)
280g mozzarella cheese, shredded

Directions:

Preheat your oven to 190°C (375°F).
Prepare the Meat Sauce:
In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent.
Add the beef and cook until browned.
Stir in the chili powder, tomato pasta sauce, chopped tomatoes, and water. Simmer for 15 minutes. Season with black pepper to taste.

Prepare the Cream Sauce:
In a saucepan, melt the butter over medium heat.
Whisk in the flour until smooth.
Gradually add the milk, whisking continuously until the sauce thickens.
Season with salt.

Assemble the Casserole:
In a baking dish, layer half of the potato slices, half of the meat sauce, and half of the mozzarella cheese.
Repeat the layers.
Pour the cream sauce evenly over the top layer.

Bake:
Bake for 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.

Serving Suggestions:
Serve with a fresh green salad or steamed vegetables for a complete meal.
Pair with crusty bread to soak up the delicious sauces.

Cooking Tips:
For extra flavor, add a pinch of dried herbs (such as oregano or thyme) to the meat sauce.
Ensure the cream sauce is smooth and lump-free by whisking continuously.
Use a mandoline for evenly sliced potatoes.

Nutritional Benefits:
Potatoes provide a good source of potassium and vitamin C.
Beef or chicken adds protein and essential nutrients.
Cheese contributes calcium and protein.

Dietary Information:
This dish can be made gluten-free by using gluten-free flour in the cream sauce.
Substitute dairy-free milk and cheese for a lactose-free version.

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave until heated through.