Ann Taylor Pittman
Active Time
40 Mins
Total Time
1 Hour 30 Mins
Serves 8 (serving size: 1 wedge)

This gluten-free take on a brunch classic makes a stunning centerpiece. Shredded potatoes are tossed with mozzarella cheese, pressed into a hot cast-iron skillet, and baked to form a crispy outer shell. Boursin cheese adds creamy texture and tons of garlic-and-herb flavor to the filling, which plays on the appeal of spinach-artichoke dip.

How to Make It

Step 1

Preheat oven to 450°F.

Step 2

Shred mozzarella using the large holes of a box grater; refrigerate until ready to use. Shred potatoes using the large holes of a box grater. Place shredded potatoes on several layers of paper towels or a clean kitchen towel; squeeze over the sink to remove as much liquid as possible. Place potatoes in a large bowl. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and mozzarella; toss well to combine.

Step 3

Heat a 10-inch cast-iron skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add potato mixture to pan. Using a wooden spoon or a dry measuring cup, carefully press potato mixture firmly into bottom and up the sides of the pan. Cook over medium heat for 5 minutes. Place pan in oven. Bake at 450°F for 15 minutes. Remove pan from oven, and reduce oven temperature to 350°F.

Step 4

Meanwhile, heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion to pan; sauté 5 minutes. Add artichoke hearts, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper; sauté 3 minutes. Gradually add spinach, stirring until spinach wilts, about 2 minutes. Remove from heat.

Step 5

Place spreadable cheese in a medium bowl. Gradually add milk, stirring with a whisk until well blended. Whisk in chives, mustard, and eggs.

Step 6

Spoon spinach mixture into potato crust. Pour egg mixture evenly over spinach mixture. Bake at 350°F until center of egg mixture barely jiggles, 38 to 40 minutes. Remove pan from oven; let stand 10 minutes before serving.

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