This Potato Crumb Pie is a savory dish that embodies simplicity, warmth, and a rustic charm that brings back memories of home-cooked meals and cozy evenings spent with loved ones. It makes the perfect side dish or even as a meatless main dish.
I love this dish because it can be used with leftover mashed potatoes if you want but we love it so much that I cook up a batch just to make this pie! Sometimes leftovers can make the best dishes from Leftover turkey pasta to leftover rice casserole to a delicious turkey pot pie!
Â
Variations and Substitutions
I love making this as a meatless dish, but if you prefer you could add some chopped pancetta, bacon or sausage to the zucchini while it is cooking. Instead of zucchini you could substitute with squash or eggplant, or change up the vegetable completely. Add some roasted garlic or cartelized onions. Make it with cheddar cheese or add a few tablespoons of parmesan or pecorino Romano to give it a bit of a kick. The ideas are basically endless!
Recipe Ingredients
- Potatoes – Yukon gold or Russet potatoes
- Cheese – Swiss, Gruyère or Fontina cheese
- Zucchini – medium zucchini
- Shallot – or small red onion
- Butter
- Corn starch – makes the mashed potatoes thicker
- Eggs – egg yolks only
- Salt & Pepper
- Olive oil
- Parsley – finely chopped fresh Italian parsley also known as flat leaf parsley
- Bread crumbs – plain or panko breadcrumbs
How to make the Perfect Potato Crumb pie
This savoury take on the classic sweet crumb cake also known as a Sbricciolata in Italian is the perfect side dish or main dish recipe idea. For the complete ingredients and instructions see the recipe card at the bottom of the post.
While the potatoes are cooking, in a medium frying pan add the oil, chopped shallot, sliced zucchini, salt, pepper and chopped parsley, cook until the zucchini is lightly golden.
In a large pot of salted water boil the unpeeled potatoes until tender.
Drain, then peel and mash, place in a large bowl. Add the softened butter, yolks, cornstarch, salt, pepper and parsley.
Transfer some 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 until golden brown on top. Sprinkle with a little finely chopped parsley before serving.
Recipe Tip
To boil the potatoes, place the unpeeled potatoes in a large pot, cover with water and heat until boiling, cook until fork tender. Cooking the potatoes unpeeled keeps them from absorbing too much water. Peel while still hot, hold the potato with a fork and peel gently with a knife.
How to store the Crumb Pie
Store any leftovers in an airtight container in the fridge. It will keep for up to two to three days refrigerated. It can also be frozen, cool the pie completely then freeze in a freezer container it will keep for up to a month in the freezer. Thaw in the fridge then reheat in the oven or microwave.
More Delicious Potato Recipes
Whether you enjoy this Potato Crumb Pie as a tasty weeknight dinner or served at a festive gathering, this crumb pie never fails to deliver comfort and satisfaction. Burn Appetito!
- 3 large potatoes (Yukon or russet) 700g
- 1 Cup cheese (fontina, Gruyère or Swiss) shredded or cubed small 200 g
- 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 freshly chopped parsley (divided)
- 3 tablespoons butter (softened) 40 g
- 2 large egg yolks
- 2-3 tablespoons cornstarch (sifted)
EXTRAS
- 2-3 tablespoons bread crumbs (regular or gluten free)
- 1-2 tablespoons butter
Prevent your screen from going dark
-
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!
Store any leftovers in an airtight container in the fridge. It will keep for up to two to three days refrigerated. It can also be frozen, cool the pie completely then freeze in a freezer container it will keep for up to a month in the freezer. Thaw in the fridge then reheat in the oven or microwave.
Â
Calories: 283kcal | Carbohydrates: 30g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 249mg | Potassium: 745mg | Fiber: 4g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 36mg | Calcium: 159mg | Iron: 2mg