Gluten free Potato Casserole

Potato Casserole (similar to scalloped potatoes)

lb Ground beef, browned

5 Potatoes, medium baking

2 cup cheddar cheese, shredded

2 cup Monterey jack, shredded

8 oz Velveta cheese

1 packet GF brown gravy

1 c water

1/4 cup milk

 

PREP

- Mix the Gravy packet with the water, and microwave for 30 sec, whisk, then 30 sec, then whisk. Repeating for about 2 minutes, or until gravy begins to thicken. Then add the milk.

-In-between whisking the gravy, use your hand and a knife to brake the brick of velvets into small pieces.

-Potato should be slices about 1/4 of an inch thick.

 

Assemble

-Spoon a few scoops of the gravy. onto the bottom of a 9X13 pan. Then place potato slices in a single layer. Then a few spoons of gravy, then a second layer of potatoes.

-Next layer about half of each kind of cheese.

-Then a layer of potato. Then gravy. Then potato. Then rest of gravy, rest of cheese. 

-Cover with foil.

 

Bake

350 for 45 to 55 minutes. 

 

 

Variations 

I have used a packaged cheddar Jack blend.

I have used sliced Pepper Jack for the middle layer of cheese, giving the potatoes a texMex flair.
I have used leftover Han instead of beef as well.