1 lb Yukon Gold potatoes, peeled & cut into 1/8" slices
1 Tab extra virgin olive oil
Kosher salt & freshly ground pepper
3 large eggs
3/4 cup whole milk
3/4 cup heavy cream
1/4 cup mixes chopped herbs, such as chives, chervil, tarragon & parsley
Preheat oven to 350 degrees.
Toss potato slices with oil until well coated. Season with salt & pepper;toss again. Arrange slices in a circular pattern covering the bottom & sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about 1/2 inch (they will shrink when baked). Transfer to a rimmed baking sheet and bake until potatoes are fork tender.
Reduce oven to 325 degrees. Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined. Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top. Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1 hour; serve room temperature or chilled