Bourbonnaise recipePâté aux pommes de terre

Pâté aux pommes de terre

This typically Bourbonnais dish can be served as an appetizer or as a main course.
Accompanied by a green salad and/or charcuterie, the pâté aux pommes de terre should be enjoyed warm.

Organization

Preparation time:30 min

Cooking time:45 min

Number of people : 8 people

Difficulty:★★✩✩✩

Approximate cost: cheap

Ingredients

2 shortcrust pastries (or 500 grams of homemade pastry) – note that some people prefer it with puff pastry
1 kg of firm-fleshed potatoes
40 cl of fresh cream (the choice of cream is decisive, a real farm cream being recommended )
1 egg yolk
salt, pepper
1 onion (optional)
a few sprigs of parsley (optional)

Preparation

Step 1

Preheat your oven, thermostat 7 (210°).

Step 2

Peel the potatoes and cut them into thin slices. Rinse with cold water and dry them with a tea towel or paper towel.

Step 3

Peel and chop the onion and parsley. Mix it all together and season with salt and pepper.

Step 4

Put a shortcrust pastry in the bottom of a pie dish and fill it with filling.

Step 5

Cover the potatoes with the second pastry and place the edges of the bottom pastry on top of the top pastry.

Step 6

Make a 5 cm diameter hole in the center of the pie (“La Cheminée”).

Step 7

Gild with egg yolk.

Step 8

Bake for 45 to 50 minutes.

Step 9

When you come out of the oven, put the cream through the chimney and swirl your dish around so the cream gets into the potatoes (or cut the lid off and pour the cream into the pie, making sure it gets everywhere. Replace the lid and serve).