Gluten-Free Beef Scalloped Potatoes

Gluten-Free Beef Scalloped Potatoes with goat milk semi-soft cheese

Ever since we found goat butter and cheese, I’ve been able to make some old favorite recipes that I had to give up when I stopped eating dairy for a few years. I have been loving these scalloped potatoes!

We usually buy organic potatoes and they tend to start growing pretty quickly. So we usually slice up the potatoes with a mandolin and parboil them. Then store in the freezer. So they are easy to thaw and turn into a delicious potato dish like Spanish tortilla or scalloped potatoes.

Plus it takes less time to cook the parboiled potatoes than raw sliced potatoes.

Parmesan Cheese and Bella Capra semi-soft goat cheese from Sierra Nevada

I really love the creamy cheesiness of scalloped potatoes. We make a cheese sauce with gluten-free flour, goat butter, coconut milk creamer, filtered water, and cheese. And then add a few spices to give it some flavor.

For the cheese we use Parmesan and my absolute favorite semi-soft goat cheese from Sierra Nevada Cheese Company. It has been showing up in a lot of my recipes lately, like this Greek Moussaka, because it melts so nicely and doesn’t have a goat milk tang. I especially love it on pizza, too.

Preparing Gluten-Free Beef Scalloped Potatoes with goat milk semi-soft cheese

I had a lot of ground beef from our farm to table home delivery so I decided to made a full meal of scalloped potatoes with ground beef added into the layers. It’s such a simple recipe and so versatile. You could add in all kinds of meat or veggies or keep it simple.

Preparing Gluten-Free Beef Scalloped Potatoes with goat milk semi-soft cheese

To assemble the dish, add a layer of the thinly sliced potatoes to the bottom of an 8 x 8 baking dish. Top with half of the cooked ground meat. Then a layer of cheese sauce.

Add some more potatoes, ground beef and sauce. You should have a few potatoes slices left and a little sauce for the top of the casserole. Then sprinkle with the remaining cheese and a little paprika.

Bake and enjoy!

Gluten-Free Beef Scalloped Potatoes with goat milk semi-soft cheese

Gluten-Free Beef Scalloped Potatoes

Beef scalloped potatoes with cheese sauce made from gluten-free flour, goat butter, coconut milk creamer, filtered water, Parmesan, goat cheese, and spices.

Course Main Course
Cuisine American
Keyword casserole, goat butter, goat cheese, potatoes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Deana Larkin Evans

Ingredients

  • 1 pound ground beef
  • 4-5 cups thinly sliced Yukon gold potatoes
  • 3 tbsp goat butter
  • 3 tbsp gluten-free all purpose flour (Bob's Red Mill in the red bag)
  • 1 cup coconut milk creamer
  • 1 cup filtered water
  • 1 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp ground white pepper
  • 1/8 tsp cayenne pepper
  • 1 1/2 cup freshly grated semi-soft goat cheese
  • 1/2 cup grated Parmesan cheese
  • Paprika for sprinkling

Instructions

  1. Preheat oven to 350 degrees F.

  2. Cook the ground beef with a little salt and pepper on the stove until cooked through. Set aside.

  3. Make the cheese sauce by adding the goat butter to a small saucepan over medium heat. When the butter has melted, add in the all-purpose gluten-free flour and stir for a few minutes. Mix together the coconut milk creamer and water, then slowly add to the roux. Next add the salt, onion powder, ground white pepper, and cayenne. Whisk occasionaly until the texture of the sauce is nice and thick.

  4. Remove from heat and add in 1 cup of the goat cheese and the Parmesan cheese. Mix well so that the cheese is nice and melted in the sauce.

  5. To assemble the dish, add a layer of the thinly sliced potatoes to the bottom of an 8 x 8 baking dish. Top with half of the cooked ground meat. Then a layer of cheese sauce. Add some more potatoes, ground beef and sauce. You should have a few potatoes slices left and a little sauce for the top of the casserole. Then sprinkle with the remaining cheese and a little paprika.

  6. Bake for about an hour in the oven if using freshly sliced raw potatoes. Cook for about 40 minutes if using thawed parboiled potato slices.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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