Potato Crust Wraps

Potato Crust Wraps

Turn Yukon Gold potatoes into gluten-free flatbreads with these tasty wraps.

Ingredients :

• 10 ounces yukon gold potatoes, peeled and very thinly sliced (1/16-inch thickness, about 1 1/2 cups sliced)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup shredded fontina cheese (about 4 ounces)
• 6 teaspoons fig preserves (or preferred jam)
• 6 slices prosciutto
• 1 firm ripe green pear, sliced
• baby arugula and balsamic glaze, to serve

Directions

1. Preheat oven to 425°F. Line a large-rimmed baking sheet with parchment paper; set aside.
2. Overlap potato slices on prepared pan to create 6 (4-inch) squares. Sprinkle each square with salt, pepper, and 2 tablespoons of the cheese.
3. Bake until cheese is lightly browned and potatoes are tender, about 14 minutes. Transfer to a paper towel lined plate to remove any excess oil, about 5 minutes.
4. To assemble, flip each square over (cheese side down). Spread 1 teaspoon of the preserves over one half of each square. Top each with a slice of prosciutto, 2 slices pear, and a small handful of arugula. Drizzle with balsamic glaze. Fold each square in half and serve immediately.