Use this layered potato crust to make a gluten free pie crust for a savory pie or quiche.
- 2 large russet potatoes, washed, peeled or unpeeled as you prefer
- extra-virgin olive oil
- kosher salt
- Preheat oven to 400 °.Slice the potatoes, very thin, lengthwise with a mandolin.
- Line a 3” x 10” cake pan with long, wide (I used 17” x 3’” ) strips of parchment so you can use them to remove the pie from the pan when it’s done. Brush the parchment with olive oil.
- Place the potato slices on the parchment paper so they cover the inside edge of the cake, overlapping by 3” inches as they go around and covering the entire edge of the pan. Then, gently bend a potato slice, so it lays on the bottom of the pan and halfway up the side of the pan. Continue to overlap potato slices at 1/4 ” intervals, in one direction, until they cover the entire bottom of the pan.
- Bring a small pot of water to a boil. Cook the remaining potato slices until it’s soft and mash them with a little salt. Press the mashed potato into the pan so a thin layer seals the edges and bottom of the pan. Brush the potatoes lightly with olive oil and sprinkle with salt.
- Line the pan with aluminum foil to keep the potatoes in place. Bake for about 45 minutes, until the potato crust is tender. Cool.
Yield: One 10" potato crust