Recipe: Potato Skillet Pie with Green Garlic

30 Jan

This recipe is from one of my favorite cookbooks of all time, Vegetarian Suppers by Deborah Madison.  The skillet pie is great with a simple salad and really showcases the green garlic.


  • 4 tablespoons butter or oil
  • 1 cup bread crumbs or 1/2 cup grated Parmesan cheese for the pan
  • Scant 2 pounds Yellow Finn or Yukon Gold potatoes, peeled and chunked
  • Sea salt and freshly ground pepper
  • 2 garlic cloves
  • 4 eggs, lightly beaten with a little water
  • 3 tablespoons chopped sage
  • 2-3 heads of green garlic, whites and tender greens minced

Preheat the oven to 375°F. Put a 10-inch cast-iron skillet in the oven with a tablespoon of the butter until melted (we don’t have a cast iron skillet, so we used our regular non-stick, but i think this would work much better using cast iron, we had a little trouble getting the pie out in one piece). Brush it around the pan, then scatter bread crumbs or Parmesan cheese into it to make a crust for the potatoes.

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 regular garlic in a mortar with 1/2 teaspoon salt until smooth. Take the green garlic and simmer in a little water until tender, then drain.

Drain the potatoes and return them to the pot. Add the garlics 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.

This is great topped with sour cream!


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