Gluten-Free Baked Mozzarella Potato Pie
A comforting casserole that transforms simple mashed potatoes into an elegant side dish. Yukon Gold potatoes are cooked with garlic until tender, then mashed with butter and milk before being topped with Parmesan and fresh mozzarella. The herbs add aromatic depth while the cheese creates a golden, bubbly top. Perfect for family dinners, holiday meals, or potluck gatherings. This version stands out for its creamy interior contrasted by the crispy, cheesy surface that develops during baking.
Ingredients
Instructions
- 1
Preheat oven to 400 degrees then butter or coat a 9 inch pie dish with cooking spray
- 2
Peel potatoes if desired then cut into equal-sized chunks
- 3
Place potatoes and sliced garlic in a large pot then add enough cool water to cover by at least 1 inch
- 4
Set pot over high heat then bring to a full boil
- 5
Reduce heat to medium-low, add a few heavy pinches of salt then simmer until potatoes are completely tender
- 6
Drain potatoes thoroughly then return to pot and place back on heat, stirring constantly
- 7
Cook just long enough to remove excess moisture remaining on potatoes
- 8
When steam stops rising from pot, remove from heat then add butter and milk
- 9
Mash the potatoes and garlic to desired consistency, season to taste with salt and pepper
- 10
Transfer to prepared pie dish
- 11
Sprinkle the top of potatoes with Parmesan cheese then place mozzarella slices over the top
- 12
Sprinkle basil, oregano, salt and pepper on top of mozzarella
- 13
Bake 30 minutes or until cheese is golden brown and bubbly
- 14
Let the pie sit for a few minutes before serving
Tips
Remove excess moisture from cooked potatoes by stirring over heat until steam stops rising - this prevents a watery casserole
Let the pie rest for several minutes after baking as it will be extremely hot and easier to slice once slightly cooled
For extra flavor, roast the garlic separately and fold into mashed potatoes for a deeper, caramelized taste
Good to Know
Refrigerate covered up to 3 days, reheat in 350F oven until warmed through
Can be assembled up to 1 day ahead without final cheese topping, add cheese just before baking
Serve hot as a side dish, best within 30 minutes of baking
Common Mistakes
Don't skip drying the potatoes after draining to avoid watery texture
Don't overmash or potatoes become gluey rather than creamy
Substitutions
FAQ
Can I use different types of potatoes for this recipe?
Yes, red potatoes work well as mentioned, though Yukon Gold provides the creamiest texture. Avoid russets as they can become too starchy when mashed.
What if I don't have fresh mozzarella cheese available?
You can substitute with shredded mozzarella or other melting cheeses like fontina or provolone, though fresh mozzarella provides the best creamy texture.
How long will this potato pie keep in the refrigerator?
The baked potato pie will keep covered in the refrigerator for up to 3 days. Reheat portions in the oven at 350F until warmed through.