How to Make Gluten-Free Potato Tomato Pie
It’s far too messy and time consuming to make hash brown potatoes for a crowd. Besides, hash browns are ordinary. This gluten-free pie is not only delicious, but also impressive in its appearance. You can serve it at a brunch, as a side dish for dinner, and even as a main entrée with a tossed salad.
Preparation time: 15 minutes
Cooking time: 65 minutes
Yield: 8 servings
Nonstick cooking spray
2 cups firmly packed grated raw potatoes
1/4 teaspoon salt
1/4 cup grated onion
3 or 4 medium tomatoes, sliced 1/8-inch thick
1/2 teaspoon oregano
1/4 teaspoon pepper
1 teaspoon Italian seasoning
8 slices bacon, cooked crisp and crumbled
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise (use the full-fat mayo)
1/3 cup seasoned gluten-free bread crumbs
Preheat the oven to 400 degrees. Spray a 9-inch pie plate with cooking spray.
Place the raw potatoes in a colander or sieve. Sprinkle them with salt and let them set for 5 minutes.
In a medium bowl, whisk the eggs. Squeeze out the excess water from the potatoes and add them to the eggs. Stir in the onion.
Put the mixture into the prepared pie plate. Using the back of a spoon, pat the mixture onto the bottom and sides of the pan.
Bake the crust at 400 degrees for 35 minutes. Remove the pan from the oven and reduce the oven temperature to 350 degrees.
Layer half of the tomato slices onto the bottom of the baked crust. Sprinkle with half of the pepper and Italian seasoning and half of the bacon. Repeat the layer with the remaining tomatoes, pepper, Italian seasoning, and bacon.
In a small bowl, stir together the cheese and mayonnaise. Drop this mixture in dollops on top of the tomatoes and then spread it carefully to cover the top of the pie.
Sprinkle the bread crumbs on top of the pie. Bake the pie uncovered at 350 degrees for 30 minutes, or until the bread crumbs begin to brown.
Per serving: Calories: 222; Total fat: 15g; Saturated fat: 4g; Cholesterol: 76mg; Sodium: 645mg; Carbohydrates: 14g; Fiber: 1g; Sugar: 3g; Protein: 9g.