Purple Potato, Brown Butter and Sage Pie
Description
This recipe was totally a gamble that definitely paid off! My sister has a giant incredible garden, so while I was visiting her I wanted to use as many of the amazing veggies in her garden as possible. Enter purple freakin’ potatoes. We dug them up then cooked them within about 1 hour. It was amazing. Its too bad I couldn’t even keep a chia pet alive let alone keep a garden.
Scale
Ingredients
- 2 Medium sized purple potatoes, boiled
- 2 Medium Yukon potatoes, boiled
- 1 Pie crust, par baked
- 10 Sage leaves ( 5 chopped, 5 whole)
- 2 large eggs
- 1/2C Whole Milk
- 1/2C Heavy Cream
- 2T Butter
- S&P to taste
Instructions
- Boil the potatoes, let cool completely, and slice thin. I didn’t peel mine, but you can if you feel so inclined
- Put the butter and whole sage leaves into a shallow saucepan. Brown the 2 T of butter and remove the full leaves. Set the leaves on a paper towel.
- Par Bake your pie crust. ( I just used a premade crust, but a homemade crust would be amazing too!) The crust should hold its form but not be browned at all on the edges.
- Whisk eggs, Milk, chopped Sage, S&P, and Heavy Cream. Set aside
- Line the pie crust with the Yukon potatoes, pour the Egg mixture over the top. Layer the purple potatoes over the top. Pour the browned butter over the purple potatoes and S&P.
- Bake at (375F) for 25-30min or until the cream is set. If the edges of the crust are browning too quickly, tent them with foil. Let cool slightly before serving.
- Garnish with crispy sage leaves.
- We had this for dinner, but it would be amazing as a brunch dish also!
- Line the pie crust with the Yukon potatoes, pour the Egg mixture over the top. Layer the purple potatoes over the top. Pour the browned butter over the purple potatoes and S&P.
