Potato Crumb Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian savory pie with layers of potatoes, zucchini, and cheese topped with a buttery breadcrumb crust. Simple and warming, it captures the charm of home-cooked Italian comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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)
- 2-3 tablespoons bread crumbs (regular or gluten free)
- 1-2 tablespoons butter
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 399mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 444mg
- Calcium
- 156mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 399MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.