This potato crust pie is the ultimate comfort-food mashup: a golden, crispy crust made entirely from mashed potatoes, filled with juicy cherry tomatoes, fresh herbs, and a creamy egg-sour cream custard under a blanket of melted cheese. It works beautifully as a cozy weeknight dinner or a weekend brunch centerpiece. If you love savory bakes, don’t miss our Bacon-Wrapped Chicken and Potato Roll or the Chicken and Cheese Puff Pastry Pie.
Ingredients
- 4-5 potatoes
- 200 g (7 oz) cherry tomatoes, halved
- Fresh herbs to taste (dill, parsley, green onion)
- Salt and seasonings to taste
- 100-120 g (3.5-4.2 oz) cheese, grated
- Olive oil
- For the custard: 2 eggs
- 200 g (3/4 cup + 1 tbsp) sour cream
- Salt to taste
- 26 cm (10 inch) baking dish
Instructions
- Peel and boil the potatoes in salted water until done.
- Oil the baking dish, add the potatoes, and mash them with a glass or spoon, pressing up the sides to form a crust. Season and drizzle with olive oil.
- Bake at 200C (400F) for 10-15 minutes to set the crust.
- Remove, add the filling (tomatoes, herbs), pour over the whisked egg-sour cream-salt custard, sprinkle with cheese.
- Bake at 190C (375F) for about 30 minutes more.
- Let the pie cool slightly before slicing so it holds together.
Tips
- Pre-baking the potato crust is essential — it keeps the base crisp instead of soggy under the custard.
- Use a hard cheese that melts well, like cheddar or gouda, for the best golden top.
- Let the pie rest 10 minutes before slicing so the custard sets. For more dinner inspiration, browse USDA and Serious Eats.
Nutrition per 100 g: 104 kcal, protein 8.2 g, fat 3.8 g, carbs 9.5 g.