Invisible Potato Loaf

Servings:

Prep Time: 10

Cook Time: 1 20

Total Time: 1 30

This invisible potato loaf is crunchy on the outside and soft and creamy on the inside. You slice the potato really thin to create invisible layers for a beautiful presentation.

Equipment

Ingredients

1½ lbs gold potatoes
2 eggs
1/2 cup milk, of choice
2 tbs olive oil
2/3 cup flour, of choice
1/2 tsp each garlic powder, onion powder, salt + Italian herb blend
1 cup shredded parmesan cheese

Topping:

1 tbs breadcrumb
2 tbs shredded parmesan

US Customary - Metric

Instructions

Preheat oven to 400℉. Line a 8x4 inch loaf pan with parchment paper.
Peel and slice your potatoes REALLY THIN with a mandoline.
In a large bowl, whisk together eggs, oil and milk until combined. Add in the flour and seasonings and mix to incorporate until smooth. Drop in the potato slices and the shredded parmesan and stir to coat everything.
Transfer the potato mixture to your pan, a little at a time, gently flattening out any pieces that are sticking up. Firmly tap the pan on your counter to help the layers settle into the pan. Top with shredded cheese and breadcrumbs evenly. Bake for 40 minutes (or until golden brown) and then loosely cover the top with foil. Continue to bake for another 40 minutes or until a toothpick inserted shows that the potatoes are cooked through and soft. Time varies with thickness of potato slices.
Allow the loaf to set in the pan for 10 minutes and then transfer to a wire rack to cool. Serve with sour cream and chives!

Notes

Make sure you use gluten free flour to make this GLUTEN FREE.
Store leftovers in an airtight container in your fridge up to 4 days.
Prep this the day before to bake the day of.
Use shredded parmesan or shredded pecorrino cheese.

Nutrition

Author: Stella Drivas