Food Recipes Side Dishes Potato Dishes Potato Crust Wraps 5.0 (3) 3 Reviews Turn Yukon Gold potatoes into gluten-free flatbreads with these tasty wraps. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Published on December 3, 2024 Tested by Julia Levy Tested by Julia Levy Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work experience, over 1,000 recipes tested, hundreds of recipes developed and just as many articles published, she has become a veritable resource for all your food questions. Her work has appeared in Cooking Light, MyRecipes, Southern Living, Real Simple, Fine Cooking and other publications and websites. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Christina Daley Active Time: 15 mins Total Time: 35 mins Servings: 6 Yield: 6 wraps Jump to recipe Yukon Gold potatoes thinly sliced, arranged into squares, and baked form a hand-held, gluten-free wrap for your favorite fillings in this fun recipe. Before the potato slices go into the oven, a sprinkle of nutty fontina cheese helps to make sure the slices stick together. Thinly slicing the potatoes is the key to getting the wraps to bend around the filling. The thinner slices are more pliable and bend without breaking. Use a good, sharp knife for even slices or for extra precision, use a mandoline to slice your potatoes. We filled these wraps with salty prosciutto, fresh pear, and sweet fig preserves, but feel free to fill them with your favorite sandwich toppings. Frequently Asked Questions Are yellow potatoes the same as Yukon gold? Though often used interchangeably, yellow potatoes are different from Yukon gold potatoes. Yukon gold potatoes are a type of yellow potato, specifically a hybrid of yellow and white potatoes. What is fontina cheese? Fontina is a mild, semi-hard, Italian-style cheese made from cow’s milk. Fontina has a creamy texture and nutty, buttery flavor. Fontina also has a high moisture content, which makes it ideal for melting in these potato crust wraps. Notes from the Food & Wine Test Kitchen It’s best to use a low melting point cheese because it adheres the individual potato slices together. Fontina is readily available at most grocery stores, but you can also use a low-moisture mozzarella, havarti, or Colby, too. Cook Mode (Keep screen awake) 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 Preheat oven to 425°F. Line a large-rimmed baking sheet with parchment paper; set aside. Overlap potato slices on prepared pan to create 6 (4-inch) squares. Sprinkle each square with salt, pepper, and 2 tablespoons of the cheese. 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. 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. Rate It Print