Bourbonnaise recipePotato pie

Potato pie

This traditional dish from the Bourbonnais region can be served as a starter or a main course.
Served with a green salad and/or cold meats, the ‘patates’ pâté should be enjoyed warm.

Organisation

Preparation time: 30 mins

Cooking time: 45 mins

Serves: 8

Difficulty:★★✩✩✩

Approximate cost: inexpensive

Ingredients

2 sheets of shortcrust pastry (or 500 grams of homemade pastry) – note that some people prefer to use puff pastry
1 kg firm-fleshed potatoes
40 cl crème fraîche (the choice of cream is crucial; genuine farmhouse cream is recommended)
1 egg yolk
salt, pepper
1 onion (optional)
a few sprigs of parsley (optional)

Preparation

Step 1

Preheat your oven to thermostat 7 (210°).

Step 2

Peel the potatoes and slice them into thin rounds. Rinse them under cold water and dry them with a tea towel or kitchen paper.

Step 3

Peel and chop the onion and parsley. Mix everything together, then season with salt and pepper.

Step 4

Line the base of a tart tin with shortcrust pastry and fill it with the mixture.

Step 5

Cover the potatoes with the second sheet of pastry and tuck the edges of the bottom layer over the top layer.

Step 6

Make a hole 5 cm in diameter in the centre of the pie (‘La Cheminée’).

Step 7

Brush with egg yolk.

Step 8

Bake in the oven for 45 to 50 minutes.

Step 9

Once out of the oven, pour the cream in through the centre hole and swirl the dish around so that the cream soaks into the potatoes (or cut off the lid and pour the cream into the pie, making sure it is distributed evenly throughout). Replace the lid and serve).