6-8 lg. baking potatoes, boiled, peeled and sliced
1 frozen double crust pie crust, thawed
1/4 c. butter
2 tbsp. fresh basil, minced
1 tsp. mint, minced
1 tsp. salt
1/4 tsp. ground pepper
3/4 c. heavy cream
1 egg, beaten

Preheat oven to 375 degrees. Place one layer pie crust in pie plate. Layer 1/3 potatoes on the bottom. Dot with 1/3 of the butter, basil, mint, salt and pepper. Layer the remaining ingredients by thirds again. Pour cream over the potatoes and gently crimp edges to seal.

Brush the top of the tart with the egg. Cut 2-3 steam vents into top crust. Bake for 45 minutes or until the crust is golden. This recipe goes with anything and has always been a big hit!