Two-Potato Pie
Print This Recipe
Sweet potatoes aren't grown in Alaska, but they store for long periods of time, and can be kept on hand in a root cellar. This pie can be served as an elegant side dish to accompany a rustic family meal, as a special-occasion dish, or even a breakfast option. Serve in wedges with a dollop of sour cream or with Winter Cranberries.
INGREDIENTS
2 cloves garlic, peeled and mashed
2 tablespoons unsalted butter, at room temperature
1 pound large potatoes, peeled
1 pound sweet potatoes or yams, peeled
Salt and freshly ground pepper, to taste
3 eggs, lightly beaten
2 cups heavy cream
1 teaspoon ground nutmegPreheat oven to 450 degrees.
Blend the garlic and butter together and use to grease a 9-inch pie pan.
Slice the potatoes and sweet potatoes paper-thin, either by hand or with a food processor. Place a layer of potatoes on the bottom of the pie pan. Sprinkle with salt and pepper, to taste. Add a layer of sweet potatoes next. Sprinkle again with salt and pepper. Continue layering potatoes. On the final layer, alternate potato and sweet potato slices to vary the color.
In a medium mixing bowl, whisk the eggs with the cream and nutmeg. Season to taste with salt and pepper. Pour the mixture over the potatoes slowly so that the custard doesn't run out before it is absorbed by the layers.
Bake on the center rack of the oven for 30 minutes. Reduce heat to 350 degrees and bake 1 hour longer, or until the top is brown and the middle is firm. Serve in wedges.
Makes 4 to 6 servings