Moussaka
This kid friendly recipe uses eggplant and potatoes, but you can use just potatoes if you don't like eggplant. 
Try making individual casseroles and cut the baking time in half.
(Serves 6 - 8)

Ingredients:
1 medium eggplant, thinly sliced
3 medium potatoes, peeled and thinly sliced

Beef filling:
1 lb. ground beef or turkey
1 medium onion, chopped
2 (8 oz.) cans or 1 (1 lb.) can tomato sauce
1 teaspoon salt
1/4 teaspoon each nutmeg, cinnamon, mixed herbs and black pepper

Béchamel sauce:
2 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup cheddar cheese, grated
1 egg, beaten
Salt and pepper

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Lightly brush a baking sheet with olive oil. Arrange eggplant slices and potato slices, overlapping slightly. Brush vegetables lightly with more olive oil. Sprinkle with salt and pepper. Bake until tender and beginning
   to brown, about 20 minutes. Remove from oven and cool. Reduce oven temperature to 375°F.
3. While veggies are baking, prepare filling:  Brown beef and onion in a large saucepan until beef is on longer pink.
4. Add tomato sauce and seasonings, bring to boil, cover and simmer about 15 - 20 minutes.
5. Prepare sauce:  Melt the butter in a large skillet over medium heat. Whisk in flour until smooth.
   Lower heat; gradually pour in the milk, whisking constantly until it thickens. Season with salt, and pepper. Allow to cool slightly.
6. Assemble casserole:  Arrange half of cooked potato slices in greased 2 quart casserole. Cover with
   half of the meat mixture, then top with a layer of cooked eggplant slices. Add remaining meat mixture to cover eggplant and then top with final layer of potatoes.
7. Add grated cheese and beaten eggs to the béchamel sauce.  Mix well and pour over mixture.
8. Bake for about 30 minutes. Let stand 15 minutes before serving.
9. Cut into squares and serve.