The pâte aux pommes de terre or pâté aux patates or gâteau de pommes de terre is a culinary specialty from the center of France and especially from the Bourbonnais.

It is like a puff paste pastry with potatoes’ slices and heavy cream.

RECIPE :

For 4 to 6 people – Preparation & cooking process : 1 hour

1 egg yolk
6 potatoes (500-600 g)
20-40 cl. of heavy cream
1 pinch of salt
3 turns of pepper mill
1 shallot
1 garlic clove
1 tablespoon of chopped parsley
2 puff pastes

In a salad bowl, cut the potatoes in thin slices. Spice with salt and pepper, add the garlic, shallot and chopped parsley. Mix. Arrange puff paste in a pie plate. Put the spiced potatoes’ slices.vCover with the 2nd puff paste and seal the 2 with water. Make a chimney at the center of the upper paste with baking paper. Brown with the egg yolk. Put in the refrigerator for about ½ hour, so that the paste becomes firm again. Bake 40 minutes in a hot oven (thermostat 7 (210°C) for 10 minutes and lower to thermostat 6 (180°C) for the rest of the cooking). Before serving cut off the hat and put someheavy cream over the potatoes. Put the hat back right after. It’s ready to eat and it’s so good !

  • Pâté aux pommes de terre
    Add some heavy cream © Pinterest
  • Paté aux pommes de terre © Google images

The pâté aux pommes de terre can be served cold, lukewarm or warm, either as a starter, main course or side dish, but is most often eaten with a green salade. Bon appétit !