Easy Invisible Potato Loaf

 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 of potatoes, for a beautiful presentation.

This invisible potato loaf is taking your boring potatoes to a whole other level. Around here we love our Mashed Potatoes, Smashed Potatoes and Potato Cakes. But this dish is something that will surely impress you and your family! This recipe is inspired from my super VIRAL Invisible Apple Cake Recipe. Its a sweet version of this dish, where you also slice the apples super thin and they disappear into the cake.

For this recipe, you must slice the potatoes thin for them to bake properly in the oven. I used a mandolin for this step which made it quick and easy. I used about 3 -4 small yellow potatoes for this recipe. The bake time here is not quick but its worth the little wait. Please NOTE: make sure you cover the loaf at about 35-45 minutes or until the top is golden brown.

You can use SHREDDED Parmesan cheese or Pecorrino Romano SHREDDED cheese here. They both add a delicious flavor and I prefer to freshly grate the cheese for max flavor. If you like this recipe you will love my Potato Schiacciata Recipe or my Crispy Potato Zucchini Cups Recipe!

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I love to serve this as a stand alone or as a side dish with my Garlic Butter Steak Bites or my Steak Bites with Mushroom Gravy Recipe. Its a great dish to meal prep for the week and reheat for a handy side dish or snack. You can use any flour you prefer here to keep it gluten free with almond flour or oat flour!

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invisible potato loaf

prep time: 10minutes mins

cook time: 1hour hr 20minutes mins

total time: 1hour hr 30minutes mins

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

• hand held mandoline
• Large mixing bowl
• 8×4 inch loaf pan
• Wire rack

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

instructions

• Preheat oven to 400℉. Line a 8×4 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

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

nutrition

Calories: 233kcal | Carbohydrates: 19g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 52mg | Sodium: 264mg | Potassium: 412mg | Fiber: 3g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 17mg | Calcium: 220mg | Iron: 1mg

author: Stella Drivas