Purple Potato Pie

Purple Potato Pie: A Vibrant Twist on Comfort Food!

Indulge in a slice of the unexpected with our Purple Potato Pie! This eye-catching dish transforms the humble spud into a show-stopping centerpiece that’s sure to be the talk of your next gathering. With its rich, velvety texture and stunning violet hue, this pie offers a unique spin on traditional comfort food that’s as delightful to the eyes as it is to the palate.

As you prepare this recipe, your kitchen will be filled with the enticing aroma of buttery crust mingling with the earthy sweetness of purple potatoes. The addition of aromatic herbs and spices elevates this pie from a simple side dish to a sophisticated main course. Whether you’re looking to impress guests or simply add a pop of color to your weeknight dinner, this Purple Potato Pie is sure to deliver.

Purple potatoes, also known as violet potatoes, have been cultivated for centuries in South America. Not only do they bring vibrant color to your plate, but they’re also packed with antioxidants and have a slightly nuttier flavor than their white counterparts. This pie pairs beautifully with a crisp green salad or a glass of chilled white wine, making it perfect for a leisurely weekend lunch or a cozy dinner party.

Purple Potato Pie Recipe

Ingredients:

2 pounds purple potatoes peeled and thinly sliced

1 pre-made pie crust or homemade pastry for a 9-inch pie

1 cup heavy cream

3 large eggs

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh chives

2 cloves garlic minced

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter melted

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Roll out the pie crust and place it in a 9-inch pie dish, trimming any excess dough.

3. In a large bowl, whisk together the heavy cream, eggs, Parmesan cheese, chives, garlic, thyme, salt, and pepper.

4. Layer the sliced purple potatoes in the pie crust, slightly overlapping them in a circular pattern.

5. Pour the cream mixture over the potatoes, ensuring it seeps between the layers.

6. Brush the exposed edges of the pie crust with melted butter.

7. Cover the pie with aluminum foil and bake for 40 minutes.

8. Remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender and the top is golden brown.

9. Let the pie cool for 10-15 minutes before slicing and serving.

Notes:

• For a crispier bottom crust, blind-bake the pie crust for 10 minutes before adding the filling.
• Experiment with different cheese varieties, such as Gruyère or sharp cheddar, for unique flavor profiles.
• Leftover pie can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.

Nutrition Information

Serving Size: 1 slice (1/8 of pie)

Calories: 320

Fat: 22g

Saturated Fat: 12g

Carbohydrates: 26g

Protein: 8g

Fiber: 2g

Sodium: 380mg

Other Information

Prep Time: 20 minutes

Cook Time: 60-65 minutes (oven) or 25-30 minutes (air fryer)

Equipment Used: 9-inch pie dish, mixing bowl, whisk

Estimated Cost per Serving: $2.50

Total Cost: $20.00 (approximately)

In Conclusion, Purple Potato Pie

In conclusion, this Purple Potato Pie is more than just a feast for the eyes. It’s a delicious, nutritious, and innovative way to incorporate colorful vegetables into your diet. Whether you’re a seasoned cook or a kitchen novice, this recipe offers a simple yet impressive dish that’s sure to become a new favorite in your culinary repertoire.

Get more tips for flavorful veggies here.