Pâté aux Pommes de Terre (Bourbonnais Potato and Cream Pie)
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Ingredients
- 700 g waxy potatoes, thinly sliced
- 1 onion, finely sliced
- 2 ready-rolled shortcrust pastry
- 200 ml double cream
- 1 egg, beaten
- 20 g unsalted butter
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 1553 kcal
- Protein
- 21.7 g
- Carbohydrate
- 147.5 g
- of which sugars
- 8.7 g
- Fat
- 94.7 g
- of which saturates
- 48 g
- Fibre
- 8.6 g
- Salt
- 2.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a pan and cook the onion for 8 minutes until softened. Leave to cool.
- 2
Heat the oven to 190C (170C fan, gas 5).
- 3
Line a 23cm pie dish with one sheet of the shortcrust pastry.
- 4
Layer the potato slices and softened onion in the pastry case, seasoning well between layers and scattering with parsley.
- 5
Top with the second sheet of pastry, trimming and crimping the edges to seal, and brush with the beaten egg. Cut a small slit in the top.
- 6
Bake for 50-55 minutes until the pastry is golden and the potatoes feel tender when a knife is poked through the slit.
- 7
Warm the double cream and pour it through the slit in the top just before serving, letting it soak into the pie.
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