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Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Brown the ground beef in a large skillet over medium heat. Break up the meat as it cooks to get an even texture. Drain the fat.
Add chopped onion and garlic to the skillet. Cook until onions are soft and fragrant. Stir in Worcestershire sauce, garlic powder, onion powder, and paprika. Mix well and set aside.
In a separate saucepan, melt butter over medium heat. Whisk in gluten-free all-purpose flour to make a roux.
Gradually whisk in milk and beef broth until smooth and slightly thickened. Remove from heat and stir in Greek yogurt. Season with salt and pepper.
Layer half of the sliced potatoes at the bottom of the baking dish. Spread half of the ground beef mixture over the potatoes, then pour half of the cream sauce on top.
Repeat with another layer of potatoes, ground beef, and cream sauce.
Sprinkle shredded mozzarella and sharp cheddar cheese on top. Cover with aluminum foil and bake for 45-50 minutes, until potatoes are tender.
Remove foil and bake for another 10-15 minutes, until cheese is melted and bubbly. Broil for 2-3 minutes for a crispier top.
Let the casserole rest for a few minutes before serving. Enjoy with a side salad or garlic bread.
Notes
For a lighter version, try using ground turkey or chicken. Swap Russet potatoes for sweet potatoes for a sweeter flavor.
Nutrition
Calories: 500kcal
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