Potato Crust Wraps

Yukon gold potatoes are thinly sliced, arranged into squares, and baked to form a hand-held, gluten-free wrap for your favorite fillings in this fun recipe. Before the potato slices go into the oven, a sprinkle of nutty fontina cheese helps to make sure the slices stick together.

Thinly slicing the potatoes is the key to getting the wraps to bend around the filling. The thinner slices are more pliable and bend without breaking. Use a good, sharp knife for even slices or for extra precision, use a mandoline to slice your potatoes. We filled these wraps with salty prosciutto, fresh pear, and sweet fig preserves, but feel free to fill them with your favorite sandwich toppings.   

Notes from the Food & Wine Test Kitchen

It’s best to use a low melting point cheese because it adheres the individual potato slices together. Fontina is readily available at most grocery stores, but you can also use a low-moisture mozzarella, havarti, or Colby, too.