Yummy. That's the only thing I can say about this recipe. It's not glamorous, but a great side item, or really good for lunch with a salad.
It was created by my friend Pascale and is a traditional Bourbonaise recipe. That is, it is from the Bourbon region of France.
Recette Paté aux pommes de terre Bourbonnais
- 2 rouleaux de Pâte Feuilletée (puff pastry crusts)
- 6 á 8 pommes de terre (potatoes)
- persil, ail, oignon, salt and pepper (2 cloves of garlic, a bunch of parsley chopped and 1 finely chopped onion)
- créme Fraìche
Couper les pommes de terre dans un plat en fines tranches (cut the potatoes into thin slices or use shredded).
Ajouter sel, poivre, persil, ail, et oignan hachés (add the salt, and the finely chopped parsley, garlic and onions).
Bien mélanger avec la main. (mix it well - spoon or hands work).
Etaler la pâte dans un plat á tarte, mettre les pommes de terre dessus. (Put one of the crusts in a deep pie dish, overlapping the sides of the dish, then layer in the potato slices, until the pan is full.)
Recouvrir avec l'autre pâte et faire un trou avec un couteau (now cover the potatoes with the 2nd pie crust and make a hole in the top by cutting it with a knife and then folding back the flaps).
Cuire au four pendant une heure. (Bake at about 350 for 30-60 minutes, depending upon the thickness of your potato slices - watch out for the top crust browning too quickly - make sure you preheat the oven).
Sortir au four pendant ~30 minutes et ajouter la créme par le milieu en s'aidant d'une fourchette. (Take it out of the oven, check the potatoes for "done" and if done (or close) add the créme fraîche - then gently prod the potatoes so that the cream flows into the potatoes. Let it sit for another 10 minutes before serving.)
It makes a lot - but the leftovers are even better, and it freezes easily. This would be good for a take-somewhere casserole, and you could add cheese, butter, or broccoli, ground sausage, bacon, substitute sweet pototoes, mix potatoes and turnips, for ex. Go crazy...
