Potato Crumb Pie

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!

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.

Can the Potato Crumb Pie be made in advance?

Yes the pie can be made the day before, be sure to wrap well in plastic wrap and refrigerate. The day after continue with the baking instructions.

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

• Homemade Potato Gnocchi – there really is nothing like homemade gnocchi and these are the best!
• Stuffed Potato Pockets – a delicious treat that everyone will love, filled with tasty cheesy filling.
• Homemade Potato Pizza – one of our favourite pizza recipes, simple but delicious!
• Soft Potato Focaccia Bread – there’s nothing softer than a bread made with the addition of potatoes!
• Tomato, Cheese and Potato Pie – a simple vegetarian dish made with thinly sliced tender potatoes, sweet cherry tomatoes.

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!