French Potato Pie
Ingredients
- 0.7 pcShortcrust pastry (for the base)
- 0.7 pcPuff pastry (for the lid)
- 533.3 gPotato (sliced 2mm thick)
- 1.3 pcOnion (finely sliced)
- 0.7 pcGarlic (minced)
- 13.3 gFlat-leaf parsley (chopped)
- 20 gUnsalted butter (in small pieces)
- 133.3 mlIsigny cream (thick)
- 0.7 pcEgg (beaten for egg wash)
- 0.7 pinchGray sea salt
- 0.7 pinchBlack pepper ground
- 0.7 pinchNutmeg
Method
A deep golden crust that cracks sharply under the blade. Inside, the potatoes are tender, bound by a thick cream that coats every slice. It smells like a Sunday in the countryside.
- 1
Peel the potatoes and slice them into 2mm thick rounds. Finely mince the onions, garlic, and parsley. Mix everything in a large bowl with salt, pepper, and nutmeg so each slice is well seasoned.
- 2
Line a cake tin with the shortcrust pastry. Arrange the potatoes in even layers, pressing down firmly. Add small knobs of butter on top. Cover with the puff pastry and seal the two pastries by pinching the edges with your fingers.
- 3
Beat the egg and brush it over the entire surface for a shiny finish. Cut a hole in the center (the vent) to let the steam escape. Bake at 180°C until the crust is firm and golden.
- 4
Once out of the oven, pour the Isigny cream through the vent. Gently tilt the tin so the cream seeps between the potatoes. Let it rest for 10 minutes; the filling will absorb the richness of the cream.
Frequently asked questions
How do you get this dish right?
- Use firm-fleshed potatoes like Charlotte or Amandine so they hold their shape.
- Don't skip the vent; it allows the steam to escape, keeping the pastry crispy.
How long does this dish keep?
Keep for 48 hours in the fridge. Reheat gently in the oven at 150°C to restore the pastry's crispness.
