Potato Skillet Pie


by: Ronaldo

Not quite a frittata, not quite mashed potatoes, this hybrid potato pie is nothing if not versatile. By themselves, potatoes are on the neutral side, but they go with practically anything, so you can make extemporaneous variations with ease. You can add a middle layer of sautéed artichokes or garlicky broccoli rabe. Or you can use the dish as a base for a vegetable saute. Should you have leftovers, slice, brown, and serve them with a tomato sauce or with applesauce and sour cream if you’re making a rather unadorned version. Use a well-seasoned cast-iron skillet and your pie will develop a handsome golden crust. To complete this winter supper, start with crisp green salad and end with something smooth and cool, such as goat milk panna cotta with warm honey. Potatoes, as they are cooked in the basic recipe or the variation with onions, are a welcome match with Pinot Noir. But to play off the artichokes or green garlic in the variations that use them, try a Sauvignon Blanc. If you’re including cheese, go with a Zinfandel.


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serves: 4-6

4 tablespoons butter or oil

1 cup bread crumbs (or 1/2 cup grated)

Parmesan cheese for the pan

2 pounds (scant) Yellow Finn or Yukon Gold potatoes, peeled and chunked

sea salt and freshly ground pepper

2 cloves garlic

4 eggs, lightly beaten with a little water

3 tablespoons chopped sage

Nutrition Facts
Potato Skillet Pie

Servings Per Recipe: 4

Amount per Serving

Calories: 436

  • Total Fat: 17.6 g
  •     Saturated Fat: 9.2 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 194.4 mg
  • Sodium: 399 mg
  • Total Carbs: 56.8 g
  •     Dietary Fiber: 7.3 g
  •     Sugars: 4.5 g
  • Protein: 13.3 g

how is this calculated?

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1.  Preheat the oven to 375°F. Put a 10-inch cast-iron skillet in the oven with a tablespoon of the butter until melted. Brush it around the pan, then scatter bread crumbs or Parmesan cheese into it to make a crust for the potatoes.

2.  Put the potatoes in a saucepan and cover with cold water. Add a teaspoon of salt, bring to a boil, then simmer until the potatoes are soft, about 20 minutes. While they’re cooking, smash the garlic in a mortar with 1/2 teaspoon salt until smooth.

3.  Drain the potatoes and return them to the pot. Add the garlic and remaining butter and mash. Taste for salt and pepper, making sure the potatoes are highly seasoned. Then stir in the eggs and sage, transfer the mass to the skillet, and smooth the top. Bake until golden and pulling away from the sides of the pan, about 45 minutes. Remove, let stand for 10 minutes, then run a knife around the edge and unmold onto a serving plate.

Cooks' note:
- With sauteed artichokes: Cook the artichokes seasoning them with tarragon, chervil, rosemary, or another favorite herb. Smooth half the potato mixture into the pan, cover with the artichokes, then cover with the remaining potatoes. Or server the artichokes alongside the potatoes instead.
- With fried onions: Peel and slice 3 or 4 onions. Heat 2 tablespoons butter or olive oil in a large skillet, add the onions, and saute over high heat until browned around the edges and temptingly fragrant, about 10 minutes. Spoon them over the finished potatoes.
- With cheese: Stir 1 to 2 cubs grated cheese into the hot potatoes. Consider such cheeses as a sharp aged Cheddar, a nutty Gruyere, goat cheese, Fontina, or, on the lighter end, ricotta, cottage cheese, fromage blanc, or farmer cheese. This is a great opportunity to use up those odds and ends occupying the fridge.
- With green garlic: In spring, when the green garlic is available at farmers' markets, peel and mince 3 large heads (it's mild!) along with any tender greens. Simmer them in a little water until soft, then add to the potatoes before cooking.

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