French Potato Pie

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.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 576
• Protein: 10 g
• Carbs: 66 g
• Fat: 30 g

Ingredients

• 0.7 piece Shortcrust pastry ( for the base )
• 0.7 piece Puff pastry ( for the lid )
• 533.3 g Potato ( sliced 2mm thick )
• 1.3 piece Onion ( finely sliced )
• 0.7 piece Garlic ( minced )
• 13.3 g Flat-leaf parsley ( chopped )
• 20 g Minimum butter sweet ( in small pieces )
• 133.3 ml Isigny cream ( thick )
• 0.7 piece Egg ( beaten for egg wash )
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper ground
• 0.7 pinch Nutmeg

Instructions

1. Filling preparation

   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. Assembling the pie

   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. Glazing and vent

   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. Final cream addition

   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.

Chef's tips

• 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.

Storage

Keep for 48 hours in the fridge. Reheat gently in the oven at 150°C to restore the pastry's crispness.