Potato and Cream Pate

Potato And Cream Pate Recipe

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Wallace Hale


this is a authentic french recipe!

☆☆☆☆☆ 0 votes
25 Min
50 Min


3 c
unbleached white flour
1/2 c
olive oil
6 Tbsp
1/2 tsp
2 lb
potatoes, peeled and cut in thin slices
1 large
onion, minced
1/4 c
chives, finely chopped
1/2 c
parsley, finely chopped
1/2 c
chervil, finley chopped
1/4 tsp
freshly ground nutmeg
freshly ground pepper to taste
pinch of fleur de sel
1 c
plus 2 tablespoons heavy cream
egg yolk

How to Make Potato and Cream Pate


  • 1preheat oven to 350f. In a bowl, with your fingers, mix flour, oil, water, and salt until it forms homogeneous dough. Do not over mix. Divide dough into two equal balls, on a floured surface, roll out the first ball and place it in a ten inch pie plate, letting extra dough hang over sides. In a bowl , mix potatoes with onions, herbs, nutmeg, pepper, and salt. place potato slices in a cicular layer in the piecrust, making sure to have more slices in the middle.
  • 2roll out the second ball of dough and place it over the potatoe Crimp the two crusts together to seal the pie. With a knife, cut out a cross in the middle and fold back to create a chimney. Lightly beat the eggyolk with 2 tablespoons water. brush the top of the pie with the egg wash. Bake 45 to 50 minutes.
  • 3remove from oven. cut out a circle in the middle of the crust and pour cream inside, poking with a knife and tilting the pie to distribute the cream as best you can, replace the circle. serve hot warm or cold

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About Potato and Cream Pate

Course/Dish: Other Main Dishes
Main Ingredient: Potatoes
Regional Style: French
Dietary Needs: Vegetarian, Low Sodium
Other Tags: For Kids, Healthy, Heirloom
Hashtag: #french cooking