The sliced potato flatbread is not a real flatbread, but a delicious, crispy sheet of thin potato slices gratinated with lots of cheese, baked in the oven. An idea that gives us an original potato recipe that’s super tasty and suitable for everyone. Do you remember our Stuffed potato roll? Today, on the same theme, we’ll prepare a kind of gluten-free flatbread that’s different and revisited, still using potatoes. The sliced potato flatbread is a complete and rich main dish that I filled with confit cherry tomatoes (also whole baked whole), burrata and arugula — a recipe that won over my whole family at first bite!! Want to try it too? Then let’s run to the kitchen, but first I recommend reading the recipe for Chickpea Flatbreads and Gourmet Flatbread alla Norma. Also, if you want to stay updated on all my recipes, follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Very inexpensive
Rest time: 5 Minutes
Preparation time: 14 Minutes
Portions: 3
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the sliced potato flatbreads

4 potatoes (medium)
1 1/2 cups grated Parmigiano-Reggiano (about 1½ cups (approx. 5.3 oz); add a bit more if needed)
to taste salt
to taste extra virgin olive oil (a light coating)
3 cups cherry tomatoes (about 14 oz (400 g))
3 burrata (about 3.5 oz (100 g) each)
to taste salt
to taste extra virgin olive oil
to taste arugula
to taste sugar
to taste dried oregano
1 pinch garlic powder

Tools

Baking sheet
Oven
Parchment paper

Preparation

Peel and rinse the potatoes, then slice them into very thin slices. Arrange the potatoes overlapping in a fishbone (shingled) pattern directly on the baking sheet lined with parchment slightly brushed with oil, forming 3 squares of about 8–8.5 inches per side.
In the empty spaces, place the cherry tomatoes halved, cut side up. Season the potatoes with a very light sprinkle of salt, pepper if you like, and a generous amount of grated cheese distributed evenly over the surface. Be generous with the cheese, otherwise the potato slices won’t stick together. Season the cherry tomatoes with salt, a little oil (better if sprayed with an oil mister), a light sprinkle of sugar, dried oregano and garlic powder.
Bake in a preheated oven at 392°F for about 35 minutes or until golden brown. Once perfectly gratinated, you’ll see that the cheese has released its fat onto the bottom of the baking sheet; drain it off or blot it away with kitchen paper. Let cool slightly, gently detach the potato flatbreads from the sheet and transfer them to a plate with the soft side facing up.
Garnish with the cherry tomatoes, burrata and arugula and enjoy. Or change the filling as you prefer.