There is something incredibly comforting about the flavors of a loaded baked potato. Creamy potatoes, smoky bacon, melted cheese, fresh chives, and a dollop of sour cream come together to create one of the most beloved comfort foods. This Gluten-Free Loaded Potato Pie transforms those classic flavors into a beautiful savory pie that is perfect for family dinners, brunch gatherings, potlucks, and holiday meals.
The flaky gluten-free pie crust provides the perfect foundation for layers of thinly sliced red potatoes, crispy bacon, and rich Colby Jack cheese. As the pie bakes, the potatoes become tender, the cheese melts into every layer, and the bacon adds a delicious smoky flavor throughout. Finished with fresh chives and optional sour cream, this loaded potato pie is both rustic and elegant.
Whether you are looking for a gluten-free brunch recipe, a hearty vegetarian-friendly meal when prepared without bacon, or a unique side dish for your holiday table, this cheesy potato pie delivers exceptional flavor in every bite.
Prep Time
30 minutes
Chill Time
2 hours
Bake Time
1 hour
Total Time
3 hours 30 minutes
Yield
8 servings
Option 1: Homemade Gluten-Free Pie Crust
¾ cup plus 2 tablespoons tapioca flour
¾ cup cornstarch
¼ cup plus 2 tablespoons superfine brown rice flour
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
1 cup cold salted butter, diced
3 large eggs
Option 2: Easy Gluten-Free Pie Crust
1¼ cups gluten-free all-purpose flour
1 tablespoon granulated sugar
½ teaspoon xanthan gum
½ teaspoon salt
6 tablespoons cold butter
1 large egg
2 teaspoons lemon juice or vinegar
For an egg-free crust, substitute 4 tablespoons cold water for the egg and lemon juice.
Egg Wash
1 large egg
1 tablespoon water
Filling
2 bags red creamer potatoes, thinly sliced
1 package bacon, cooked until crispy and crumbled
1 (8-ounce) package Colby Jack shredded cheese
1 package fresh chives, finely sliced
Sour cream for serving, optional
Prepare the Homemade Gluten-Free Pie Dough
Place the tapioca flour, cornstarch, brown rice flour, oat flour, sugar, salt, and xanthan gum into the bowl of a stand mixer or food processor. Pulse several times until the dry ingredients are thoroughly combined.
Add the cold diced butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining throughout the flour mixture. These pieces of butter help create a flaky crust during baking.
Add the eggs one at a time, mixing gently after each addition until the dough begins to form.
Transfer the dough to a lightly floured surface and knead gently until smooth. Divide the dough into two equal portions and shape each into a disk.
Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or up to 48 hours.
Prepare the Easy Gluten-Free Pie Dough
In a large bowl, whisk together the gluten-free flour blend, sugar, xanthan gum, and salt.
Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until coarse crumbs form.
Whisk together the egg and lemon juice until frothy. Stir into the flour mixture until a dough forms.
If the dough appears dry, add cold water one tablespoon at a time until it comes together.
Shape into a ball, wrap tightly, and refrigerate for at least 1 hour.
Roll and Shape the Pie Crust
Preheat the oven to 375°F.
Remove the chilled dough from the refrigerator and allow it to sit for approximately 10 minutes.
Lightly dust your work surface with tapioca flour and roll the dough into a 14-inch circle. Alternatively, roll the dough between sheets of parchment paper to prevent sticking.
Carefully transfer the dough into a 9-inch pie plate.
Lift the edges gently and allow the dough to settle naturally into the pan without stretching.
Trim any excess dough, leaving a 1-inch border around the edge.
Fold the excess dough underneath itself and crimp decoratively.
Place the prepared pie shell in the freezer for 15 to 20 minutes while preparing the filling. This extra chilling step helps prevent shrinkage and improves the final texture of the crust.
Cook the Bacon
Arrange the bacon strips on a broiler pan or a wire rack set over a baking sheet.
Bake at 400°F for approximately 8 to 10 minutes, or until the bacon is crisp.
Transfer the cooked bacon to a paper towel-lined plate and allow it to cool completely.
Once cooled, crumble the bacon into small pieces and set aside.
Prepare the Potatoes
Wash and dry the red creamer potatoes thoroughly.
Using a mandoline slicer or a sharp knife, slice the potatoes into very thin rounds.
Uniform slices are important because they ensure even cooking throughout the pie.
Pat the potato slices dry with paper towels to remove excess moisture.
Build the First Layer
Remove the chilled pie shell from the freezer.
Sprinkle half of the shredded Colby Jack cheese evenly across the bottom of the crust.
This cheese layer helps create a barrier between the potatoes and crust while adding flavor.
Arrange a layer of potato slices over the cheese, overlapping slightly to create an attractive pattern.
Add the Bacon Layer
Sprinkle half of the crumbled bacon evenly over the potatoes.
Distribute the bacon throughout the pie to ensure every slice contains smoky flavor.
Create Additional Layers
Continue layering the remaining potato slices over the bacon.
Arrange them in overlapping circles for an elegant presentation.
Top the potatoes with the remaining shredded Colby Jack cheese.
Finish by sprinkling the remaining bacon over the cheese layer.
Apply the Egg Wash
Whisk together the egg and water until completely combined.
Brush the exposed crust edges generously with the egg wash.
This step helps create a beautiful golden-brown crust during baking.
Bake the Loaded Potato Pie
Place the pie on the center rack of the oven.
Bake at 375°F for approximately 60 minutes.
The pie is finished when the potatoes are tender when pierced with a knife and the cheese is bubbling around the edges.
If the crust begins browning too quickly, loosely cover the edges with aluminum foil during the final 15 to 20 minutes of baking.
Cool and Set
Remove the pie from the oven and place it on a cooling rack.
Allow the pie to rest for 10 to 15 minutes before slicing.
This resting period allows the melted cheese and potato layers to settle, making cleaner slices easier to achieve.
Garnish and Serve
Sprinkle freshly sliced chives over the warm pie.
Add a dollop of sour cream to each serving if desired.
Serve warm as a main course or side dish.
Serving Suggestions
This gluten-free loaded potato pie pairs wonderfully with grilled chicken, roasted vegetables, garden salads, baked ham, or a bowl of soup.
For brunch, serve alongside scrambled eggs and fresh fruit.
For holiday gatherings, this pie makes an excellent alternative to traditional potato casseroles and can easily become the centerpiece of a gluten-free menu.
Storage
Store leftovers covered in the refrigerator for up to 4 days.
Reheat slices in a 350°F oven for 10 to 15 minutes until heated through.
The pie can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
A mandoline slicer is highly recommended for creating evenly sliced potatoes.
Freezing the crust before filling helps reduce shrinkage and improves flakiness.
Sharp cheddar cheese, Monterey Jack cheese, or a blend of cheeses can be substituted for Colby Jack.
For additional flavor, add garlic powder, onion powder, or smoked paprika between the potato layers.
Green onions can be substituted for chives if desired.
This recipe can easily be adapted into a vegetarian version by omitting the bacon.
