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French Potato Pie Recipe

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Tourte aux Pommes de Terre (French Potato Pie) | America's Test ...

This rich, golden specialty of central France is truly decadent—and you’ll love every bite.

Provided by: EasyRecipesCooking.com

Yield: Serves 6 to 8

Ingredients:

Potatoes

Savory Potato Tart Recipe - NYT Cooking

We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.

Provided by: EasyRecipesCooking.com

Total time: 3 hours

Yield: 8 to 10 servings

Ingredients:

2 cups/250 grams all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks
1/2 cup ice water
2 pounds medium yellow-fleshed potatoes, such as Yukon Gold, peeled
1 1/4 cups crème fraîche
1 tablespoon kosher salt
1/2 teaspoon black pepper
Pinch of grated nutmeg
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 egg yolk
1 tablespoon cream or crème fraîche

Steps:

  • Make the pastry:
  • Make the filling:
  • Make the tart:

Nutrition Facts:

@context http//schema.org, Calories 386, UnsaturatedFatContent 8 grams, CarbohydrateContent 36 grams, FatContent 25 grams, FiberContent 3 grams, ProteinContent 5 grams, SaturatedFatContent 15 grams, SodiumContent 423 milligrams, SugarContent 2 grams, TransFatContent 1 gram

a French girl cuisineFrench traditional potato pie

Provided by: EasyRecipesCooking.com

Categories: Appetizer

Total time: 60 minutes

Prep time: 20 minutes

Cook time: 40 minutes

Yield: 8

Ingredients:

700 gr. of potatoes (1.5 lb)
2 puff pastries
2 fresh onions
2 garlic cloves
250 ml. of thick cream (8.3 oz. or 1 cup)
1 egg yolk
2 tablespoons of ciselled fresh parsley
espelette pepper
salt
pepper

Steps:

  • Peel and slice the potatoes finely with a mandolin. Wash the sliced potatoes. Wash and slice fresh onions with the mandolin as well.
  • In a large bowl, add potatoes, fresh onions, parsley, espelette pepper, salt and pepper. Peel and press garlic cloves on top. Mix with a spatula.
  • Preheat oven to 200°C (400°F). Put the first puff pastry in an oven dish. Prick pastry with fork. Put potatoes in oven dish. Cover with the other pastry base. Design lines with a knife. Mix one egg with two tablespoons of water. Spread on top of the pie with a brush.
  • Bake for 25 minutes. Low the heat to 180°C (350°F). Bake for 15 minutes.
  • Remove the top of the pie using a knife. Spread the thick cream. Sprinkle with espelette pepper and cover again. It is tastier warm but you can also serve it cold.

Double-Crust Potato Pie Recipe: How to Make It

Before my husband and I were married, my future sister-in-law made this Pennsylvania Dutch recipe for me. It’s become one of my favorite dishes.

Provided by: EasyRecipesCooking.com

Categories: Side Dishes

Total time: 60 minutes

Prep time: 30 minutes

Cook time: 30 minutes

Yield: 6-8 servings.

Ingredients:

4 cups sliced peeled potatoes (1/4 inch thick)
1 cup chicken broth
1 medium onion, diced
1 tablespoon butter
3/4 teaspoon salt
1/4 teaspoon pepper
Pastry for double-crust pie (9 inches)
1 teaspoon milk

Steps:

  • In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes; drain if necessary., Line a 9-in. pie plate with the bottom pastry. Spoon potato mixture into the crust. Roll out remaining pastry to fit top of pie. Trim, seal and flute edges; cut vents in top. Brush with milk. , Bake at 425° for 30-35 minutes or until golden brown. Serve warm.

Nutrition Facts:

Calories 330 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 557mg sodium, CarbohydrateContent 44g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

Limoges-style potato pie recipe | delicious. magazine

Fill a puff pastry pie with thinly sliced new potatoes, garlic, herbs and cream for a rich and creamy French-style dish.

Provided by: EasyRecipesCooking.com

Total time: 0 minutes

Yield: Serves 8

Ingredients:

2 x 375g packets ready-rolled puff pastry
Butter for greasing
85ml double cream
85ml single cream
750g waxy new potatoes, such as charlotte, scraped clean or peeled
75g (2 large) shallots, finely chopped
3 garlic cloves, very finely chopped
½ tsp freshly grated nutmeg
1 tsp salt
3 medium free-range egg yolks
1 tbsp mixed chopped fresh parsley, chives and tarragon

Steps:

  • Unroll both sheets of pastry and cut out a 25cm disc from one piece and a 28cm disc from the other, rolling the pastry out a little more if necessary. Place the smaller disc of pastry on a lightly greased non-stick baking sheet. Mix the creams together and set aside.
  • Bring a large pan of well salted water (1 tsp per 600ml) to the boil. Thinly slice the potatoes, ideally on a mandoline. Drop them into the boiling water and simmer for 3 minutes, until just tender when pierced with a small sharp knife. Drain and refresh under running cold water. Drain once more, spread the slices out on a clean tea towel, then pat dry thoroughly.
  • Tip the potatoes into a large mixing bowl and gently stir in half the cream mixture, the chopped shallot, garlic, nutmeg, ¾ tsp salt and a little pepper. Arrange the potato slices in an overlapping pattern in the centre of the smaller circle of pastry, leaving a 2.5cm border clear around the edge.
  • Beat one of the egg yolks with 1 tsp cold water. Brush a little of the mixture around the edge of the pastry, lay the second larger circle of pastry over the top of the filling and press the edges together well to seal, pressing out any trapped air as you do so. Crimp the edges between your thumb and forefinger to give an attractive finish, then chill the pie for 20 minutes. Meanwhile, preheat the oven to 220°C/fan 200°C/gas7.
  • Brush the top of the pie with the remaining glaze, then, with the tip of a sharp knife, score the pastry lightly into portion-sized sections and score a 2.5cm-wide circle in the centre of the lid. Bake in the centre of the oven for 20-25 minutes until puffed up and richly golden, then lower the temperature to 180°C/fan160°C/gas 4. Cover the pie with a loose sheet of foil if it seems brown enough, then continue to bake for 10 minutes or until the potatoes feel tender when you pierce the centre of the pie with a skewer.
  • Gently warm the remaining cream in a small pan, remove from the heat and mix in the remaining egg yolks, the mixed herbs and ¼ tsp of salt. Take the pie out of the oven and turn the temperature back up to 220°C/fan200°C/gas 7. Cut out the scored circle from the centre of the pie and gently make a small gap between the potatoes and the underside of the pastry lid, using the handle of a teaspoon if necessary. Very slowly pour in the egg and herb cream, tilting the tray backwards and forwards to encourage the cream to filter into the filling. Do this slowly and carefully, as it might not all fit in. Replace the pastry circle.
  • Return the pie to the oven, cover with foil if you think it’s browning too quickly, then bake for a further 10 minutes. Remove from the oven, leave to cool for 5 minutes, then slice into wedges to serve.

Nutrition Facts:

Calories 515kcals, FatContent 32.1g (16g saturated), ProteinContent 8.8g, CarbohydrateContent 51.5g (3.6g sugar), FiberContent 1.6g

 

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