This clever recipe swaps pastry for potatoes. The potato crust is not only delicious, it also makes a great gluten-free dinner option. Feel free to mix up the fillings, too!
Ingredients
- 3-4 medium grated potatoes
- 2 large eggs
- 150g grated cheese
- Salt, pepper, chopped fresh herbs, to taste
Instructions
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, combine potato, eggs, seasoning.
- Line a baking tray with parchment
- Sprinkle 100g of cheese on, then press the potato mixture gently on top to form a flat, even layer.
- Bake for 25 to 30 minutes, or until the top looks golden and the potatoes feel tender.
- While the potatoes bake, prepare your choice of filling.
- Once the potato base finishes baking, remove it from the oven and let it cool for a few minutes.
- Spread the filling evenly across the potato layer and then sprinkle another 50g of cheese on top.
- Starting from one end, use the parchment paper to help you carefully roll the potato layer into a tight log.
- Place the rolled log back onto the baking sheet (still on the parchment) and return it to the oven for about 15 minutes, until the cheese inside melts and everything is heated through.
- Remove the roll and let it rest for about 5 to 10 minutes before slicing.
