Gluten Free Beef Scalloped Potato Casserole
2 pounds ground beef cooked with a chopped up onion and some seasoning.
Once that is cooked up, drain. Add in 1 c. beef broth or vegetable broth. Sprinkle over 2 Tablespoons gluten-free flour. Stir until it is thick.
Place this in a greased 13×9 dish.
Cut up some fresh mushrooms and sprinkle over top of beef.
Next, cut up some kale (can use spinach) and sprinkle over mushrooms. Add a bit of seasoning.
Grate up some smoked gouda cheese (you can use any cheese, this is just what I had on hand).
Take 8 small-medium sized potatoes. Peel and Wash. Use a mandolin to slice them up very thin. In instant pot, put potatoes and add enough water to cover the top of potatoes. I also added 3 tsp. gluten-free chicken bouillon cubes. Manual for 2 minutes. Quick pressure release and drain.
Layer on top of kale. Add some seasoning and thyme. In a pot, place 1 c. milk, 1/2 stick of butter and the rest of your gouda cheese. Allow to melt and then pour over your potatoes.
Bake at 350 for 30 minutes and then place under the broiler for about 5 minutes to crisp up the cheese.
It was yummy!
**I will say that I have made this several times. I have substituted the ground beef for chicken, as well as, ham. This has been extremely good, no matter the meat used. You can also substitute homemade scalloped potatoes for the boxed kind, though that doesn’t do much for me. I try to stay away from processed food, as much as possible. You could also sneak in shred up zucchini or squash for even more nutrients. These items take on the taste of whatever you are cooking.**