Sephardic Beef Potato Casserole

12 medium potatoes

1 1/2 pounds ground beef or turkey

2 teaspoons salt, or to taste, divided

1 teaspoon chopped garlic

1/2 teaspoon saffron, or turmeric

1/4 teaspoon black pepper

2 tablespoons canola oil

6 eggs, hard-boiled, then peeled and sliced

Boil potatoes with skins until cooked; set aside.

Saute meat in pan and add 1 teaspoon salt and garlic. Peel potatoes and

mash in bowl, adding saffron, salt, pepper and oil.

In greased 9-inch-by-11-inch pan with sides, create layers approximately

1/4 inch thick: First, pat down a layer of mashed potato, cover with

ground meat, add slices of eggs, create another layer of mashed potato

on top and repeat from the beginning, creating 2 to 3 layers of each.

The top layer should be potato.

Put pan into oven and bake at 375 degrees for 30 minutes. Then broil for

5 minutes to make the top potato layer crisp.