About the Recipe
A Gluten-Free Loaded Potato Pie is a delightful culinary creation that brings together the classic and comforting flavors of a loaded baked potato into a convenient and delicious baked casserole or pie form. This dish is a true celebration of taste and texture, featuring perfectly cooked potatoes that provide a soft and fluffy base. The addition of crispy bacon introduces a savory crunch, while rich, melted cheese adds a creamy and indulgent layer. To enhance the overall experience, a generous dollop of creamy sour cream is spread over the top, offering a tangy contrast to the other ingredients. Fresh chives are sprinkled on top, adding a pop of color and a mild onion flavor that complements the dish beautifully.
This versatile dish can be enjoyed in various settings, making it an excellent choice for both casual family dinners and more formal festive gatherings. It serves as a hearty side dish that pairs exceptionally well with grilled meats, such as steak, chicken, or pork, adding a comforting and satisfying element to the meal. Alternatively, it can stand alone as a filling main course, providing a complete and nutritious option that is sure to please everyone at the table.
For those following a gluten-free diet, this Gluten-Free Loaded Potato Pie is an ideal choice, as it eliminates the need for traditional wheat-based ingredients while still delivering all the beloved flavors and textures of a classic loaded potato. The dish can be further customized with additional toppings, such as diced tomatoes, jalapeños, or even a sprinkle of paprika, to suit individual preferences and dietary needs. Whether served as a comforting side or a satisfying main, this dish is sure to be a crowd-pleaser, bringing joy and deliciousness to any occasion.
Ingredients
Pie Crust
¾ cup plus 2 tablespoons tapioca flour, plus more for dusting plus more for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons brown rice flour superfine if you can find it
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1 ½ teaspoons xanthan gum
1 cup cold salted butter diced (2 sticks or 16 tablespoons)
3 large eggs
1 bag small potatoes
1 bag Colby jack shredded cheese
1 package of fresh chives
1 package of bacon
Egg Wash
1 egg beaten with 1 tablespoon water for egg wash
Filling
2 bags red creamer potatoes
1 package of bacon or bacon bits
1 (8 ounce) package Colby jack shredded cheese
Chives
Sour cream squeezable (optional)
Preparation
In a stand mixer, combine the tapioca, cornstarch, brown rice flour, oat flour, sugar, salt, and xanthan gum. Pulse until the ingredients are well blended.
Add the butter to the processor and pulse until the mixture resembles coarse crumbs.
Add three of the eggs, one at a time, and pulse just until the mixture comes together.
Transfer the dough to a work surface dusted with rice flour and knead until it is fully combined. Divide the dough in half, shape each half into a disk, and wrap each disk tightly in plastic wrap. Refrigerate the dough for 2 hours or up to 2 days.
Roll one-half of the pie dough into a 14-inch circle. Carefully roll the dough back over the rolling pin and use it to carefully lift the dough into a 9-inch pie plate.
Lift the edges of the crust and allow the dough to slump into the plate without stretching it.
Trim the edges to create a 1-inch overhang.
Fold the edges under and crimp as desired.
Preheat the oven to 375 degrees Fahrenheit. While the oven is preheating, slice the red potatoes thinly to create a circular shape, which will enhance the visual appeal of the tart.
Place the bacon on a broiler pan. The bacon will become crispy when placed on the broiler pan. Depending on your preferred level of crispiness, the bacon will only require 10 minutes or less at 400 degrees Fahrenheit. Once the bacon is cool, crumble it into small pieces.
Place half of the bag of Colby jack shredded cheese on top of the crust. Then, layer the cut red potatoes on top of the cheese in a visually appealing pattern.
Top the potatoes with the remaining half of the bag of cheese.
Place the crumbled bacon on top of the cheese.
Bake the tart at 375 degrees Fahrenheit for approximately 1 hour.
Remove the tart from the oven and slice chives to garnish the top. If desired, you can also add a dollop of sour cream on top.
Chill the dough before you roll it out and be sure to lightly flour your surface with tapioca starch.
Freeze the rolled pie dough in the pan before filling to help prevent shrinkage.
Notes