Potato Crumb Pie
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
8 Servings
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Calories
283 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Potato Crumb Pie
Description
This Potato Crumb Pie starts by boiling whole unpeeled potatoes, preserving texture by limiting water absorption. After peeling and mashing with butter, egg yolks, cornstarch, salt, pepper, and parsley, the potato base gains richness and structure. Meanwhile, sliced zucchini and shallots sauté in olive oil with seasoning create a tender and flavorful vegetable layer. The mashed potato mixture forms a base layer and borders within the pan to hold the filling.
Slices of cooked zucchini are topped with cubes of fontina, Gruyère, or Swiss cheese before closing the pie with large potato crumbs. A finishing layer of breadcrumbs dotted with butter browns beautifully in the oven. Baking at 400°F for 30 to 40 minutes achieves a crisp golden crust while keeping the interior creamy and flavorful.
This pie can be served warm as a comforting side or vegetarian main. It keeps well refrigerated for several days and freezes successfully when cooled fully, with easy reheating in oven or microwave.
Cooking potatoes unpeeled limits moisture absorption for a fluffy but not watery mash. Prepare ahead by assembling the pie the day before baking. Broiling briefly can enhance topping color if needed.
Ingredients
- 3 large potato 700g, Yukon or russet
- 1 Cup cheese 200 g, fontina, Gruyère or Swiss, shredded or cubed small
- 2 tablespoons olive oil
- 2 medium zucchini sliced and halved
- 1 small shallot finely chopped
- 2-3 dashes black pepper divided
- ½ teaspoon salt divided
- 2-3 teaspoons parsley freshly chopped, divided
- 3 tablespoons butter 40 g, softened
- 2 large egg yolk
- 2-3 tablespoons cornstarch sifted
EXTRAS
- 2-3 tablespoons bread crumbs regular or gluten free
- 1-2 tablespoons butter
Instructions
- Pre-heat oven to 400F/200C. Grease and flour or spray an 8 inch springform cake pan or line a regular 8 inch with parchment paper.
- In a large pot of salted water boil the unpeeled potatoes until tender, approximately 15-20 minutes. Drain, then peel and mash, place in a large bowl. Add the softened butter, yolks, cornstarch, ¼ salt, pepper and 1 teaspoon parsley.
- While the potatoes are cooking, in a medium frying pan add the oil, chopped shallot, sliced zucchini, ¼ teaspoon of salt, dash or two of pepper and 1 teaspoon of chopped parsley, cook until the zucchini is lightly golden.
- Transfer ½ the potato mixture to the prepared pan and gently flatten and form a small border on the sides. Top with the cooked zucchini then the cubed cheese. Place pieces of the remaining potato mixture on top (large coarse crumbs). Top with the bread crumbs and dot with 1-2 tablespoons of butter. Bake for 30-40 minutes or until golden brown on top, broil for 2-3 minutes to brown if necessary. Let sit 5 minutes, sprinkle with a little finely chopped parsley before serving. Enjoy!
Notes
- Boil potatoes unpeeled to prevent excess water absorption; peel immediately after draining for easier handling.
- The pie can be assembled ahead and refrigerated; bake before serving for best results.
- Store leftovers in an airtight container in the fridge up to 2-3 days or freeze for up to one month with proper wrapping.
- Reheat in oven or microwave until warmed through; broil briefly to restore crisp topping if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 249mg | 10% |
| Potassium | 745mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 36mg | 40% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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