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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


  • 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


  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 blanched potato slices.