Hey Hive community!
Today, I'm thrilled to share a slice of my family heritage with you all: the Potato Pie, or as we call it in French, 'Pâté aux Pommes de Terre'. This is a straightforward yet incredibly delicious recipe that my grandfather loves to prepare.
To make sure you're not left hanging, I'm not only going to walk you through our family's version of this classic dish, but I'll also share the recipe with you. Keep in mind, there are countless variations out there, but the essence of the dish remains largely the same (or nearly so).
The first photo I'm sharing is of this perfect slice, fresh out of the oven. Look at that golden color, those enticing layers of potatoes - a rustic masterpiece!
"Pâté aux Pommes de Terre" Recipe
Ingredients:
- 2 puff pastries, for that crispy touch (one for the bottom, one for the top)
- 1.5 kg of firm potatoes, the solid base of our masterpiece (if you're lucky enough to have a garden, growing your own potatoes makes it even better)
- 50 cl of thick crème fraîche (you'll add this to your slice just before eating)
- 1 onion (red or white, your choice. I prefer red).
- Salt and pepper, the essentials 😉
Preparation:
- If the potatoes are not organically grown, peel them. Otherwise, it's not mandatory. I prefer them with the skin, but it's a matter of taste. Then, slice them into thin rounds.
- Finely chop your onion and mix it with the potatoes. Season with salt and pepper.
- If you can and want, add rillons to this mixture. These are cubes of pork belly, fried and confited in their cooking fat.
- Take one of the puff pastries, place it in a pie dish, add the potatoes, onions, and rillons. Optionally, add some herbs for even more flavor.
- Cover with the second pastry, sealing the edges. Brush the top with an egg yolk.
- Make a hole in the center and place a piece of cardboard (from the puff pastry, for example) in it. This is what's known as a chimney.
- Let the magic happen in the oven at about 200°C (392°F), for 1 hour.
- Serve yourself a nice slice, lift the top pastry to brush the potatoes with a good spoonful of crème fraîche. Close it back up and enjoy!
This dish is more than just a recipe for me. It's a connection to my past, a bond with my grandfather, and a way to keep our family traditions alive.
And you, do you have dishes that connect you to your story, to your family? Share them in the comments, I'm eager to read your stories!
