Ingredients
Meat Mixture
- 2 lbs. ground beef (93% lean 7% fat)
- 1 1/4 cup chopped onion
- 3 cloves garlic (minced)
- 2 teaspoons soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Potato Layer
- 3 medium Russet potatoes (sliced into rounds about 1/4” thick, skin on)
Cream Sauce
- 2 1/2 tbsp butter
- 2 1/2 tbsp gluten-free all-purpose flour
- 1 cup milk (plant-based or whole)
- 1/2 cup beef broth
- 3/4 cup Greek yogurt
- Salt and pepper to taste
Cheese Topping
- 1 cup mozzarella cheese
- 1 cup sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Make Meat Mixture: In a large skillet over medium heat, cook the ground beef until browned and no longer pink, then drain all excess fat carefully to avoid a greasy casserole. Add the chopped onion and minced garlic to the beef and cook for 2-3 minutes until the onions are softened. Stir in the soy sauce, garlic powder, onion powder, and paprika. Remove from heat and set aside.
- Make Roux and Cream Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the gluten-free flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk and beef broth, stirring continuously until the sauce thickens smoothly. Remove from heat and whisk in the Greek yogurt. Season with salt and pepper to taste.
- Build Casserole Layers: In the prepared baking dish, arrange half of the sliced potatoes in an even layer. Spread half of the cooked ground beef mixture over the potatoes. Pour half of the cream sauce evenly over the beef. Repeat the layering with the remaining potatoes, meat mixture, and cream sauce.
- Add Cheese & Bake: Sprinkle the mozzarella and sharp cheddar cheeses evenly over the top layer. Cover the dish with aluminum foil and bake for 45-50 minutes, or until the potatoes are tender. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly, then serve hot.
Notes
- To save time, substitute the homemade roux-based cream sauce with 1 1/2 cups of prepared creamy mushroom soup or cream of celery soup mixed with the Greek yogurt for a similar consistency and flavor.
- Keep the potato slices about 1/4-inch thick to ensure even cooking through the casserole layers.
- Drain all excess fat thoroughly from the cooked ground beef to avoid a greasy casserole.
- Using gluten-free all-purpose flour keeps this dish gluten-free; substitute with regular flour if gluten is not a concern.
- You can leave the potato skins on for added texture and nutrients, just make sure to wash well before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
