Instructions:

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter. Slice the Russet potatoes into rounds, chop the onion, and mince the garlic.

In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Drain excess fat from the skillet, then add the chopped onion and minced garlic. Cook for an additional 2-3 minutes until the onion is soft.

Stir in the Worcestershire sauce, garlic powder, onion powder, and paprika into the beef mixture. Remove from heat and set aside.

In another saucepan, melt the butter over medium heat. Whisk in the gluten-free all-purpose flour to form a smooth paste (roux) and cook for 1-2 minutes. Gradually whisk in the milk and beef broth until the sauce thickens. Stir in the Greek yogurt and season with salt and pepper to taste. Remove from heat.

In the greased baking dish, layer half of the sliced potatoes on the bottom. Spread half of the ground beef mixture over the potatoes, then pour half of the cream sauce over the beef. Repeat the layers with the remaining potatoes, ground beef, and cream sauce.

Sprinkle the mozzarella and sharp cheddar cheese over the top of the casserole. Cover with foil and bake for 45-50 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Extra Tips:

For best results, make sure that you slice the potatoes evenly so they cook uniformly. If you want to add more flavor, consider incorporating herbs like thyme or rosemary into the ground beef mixture.

You can also substitute the ground beef with ground turkey or chicken for a lighter option. Leftovers can be stored in the refrigerator for a few days and reheated in the oven, making this casserole not only delicious but also a great meal prep option. Enjoy your cooking!