Real Recipes From Real Home Cooks ®

potato and cream pate

a recipe by
Wallace Hale
sikeston, MO

this is a authentic french recipe!

serves 6
prep time 25 Min
cook time 50 Min
method Bake

Ingredients For potato and cream pate

  • 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 lg
    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
  • 1
    egg yolk

How To Make potato and cream pate

  • 1
    preheat 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.
  • 2
    roll 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.
  • 3
    remove 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