Servings: 8
Preparation Time: 20 minutes
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A Rustic French Masterpiece: Tourte aux Pommes de Terre
A Labor of Love in Layers
French Potato Pie, or Tourte aux Pommes de Terre, isn’t your average potato side dish—it’s a showstopper wrapped in pastry. Yes, it’s a commitment. Between slicing, simmering, cooling, rolling, and baking, it asks a lot. But oh, does it give back. One bite and you’ll understand why this centuries-old French country dish deserves a place in your kitchen.
The Crust That Could Steal the Show
Flaky, buttery, golden perfection—this crust is so good it practically begs to be eaten on its own. It’s the kind of dough that shatters delicately under a fork, yet holds up to a hearty, creamy filling. Measuring your flour by weight isn’t just a suggestion—it’s the key to achieving that signature French texture. Pro tip: chill everything, including your hands if you must, and don’t rush the process.
Creamy, Savory, and Oh-So-French
At the heart of this dish lies a luxurious filling: thinly sliced Yukon Gold potatoes swaddled in heavy cream, mingled with garlic, onions, fresh parsley, and just a kiss of nutmeg. That final spice is the secret weapon—an unmistakable nod to French sensibility. The potatoes are simmered gently with baking soda to tenderize and absorb flavor before being nestled into the crust.
Slicing Made Simple
If you’re aiming for those elegant, uniform potato layers, a mandolin slicer is your best friend. It’s the only way to achieve the paper-thin consistency that cooks evenly and stacks so beautifully between crusts. Just mind your fingers—no French pie is worth a trip to the ER.
When to Serve This Showstopper
This dish can proudly anchor a meatless main course, especially when paired with a crisp green salad dressed in a bright vinaigrette. Alternatively, slice it thin and serve as an elegant side. Either way, prepare for questions—and compliments.
In Conclusion: Worth Every Minute
Tourte aux Pommes de Terre is not fast food. It’s slow, intentional, deeply satisfying food. A culinary project that rewards patience with flavor, texture, and beauty. Whether you’re serving it at a dinner party or treating yourself to a quiet, elevated meal, this French potato pie is a celebration of how humble ingredients can be transformed into something extraordinary.
Oh boy! What a long process for potatoes! But what a presentation! The crust was flaky and buttery (you could make a meal eating only the crust). The creamy filling was very “French” with the addition of the savory nutmeg.
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Ingredients:
Crust
1 1/4 cups unsalted butter (2-1/2 sticks), chilled, divided
2 1/2 cups all-purpose flour (12-1/2 ounces), divided
1 teaspoon salt
1/2 cup ice water
Filling
2 pounds Yukon Gold potato, peeled and sliced crosswise 1/8 inch thick
1/2 teaspoon baking soda
1 1/4 cups heavy cream
3 cloves garlic, minced
1 medium onion, halved and sliced thin
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
2 tablespoons minced fresh parsley
1 large egg, lightly beaten
Instructions:
FOR THE CRUST (15 minutes + 2 hours to refrigerate + 10
minutes):
Shred 4 tablespoons butter on large holes of box grater and place
in freezer.
Cut remaining 16 tablespoons butter into ½-inch cubes.
Pulse 1-1/2 cups flour and salt in food processor until combined,
2 pulses.
Add cubed butter and process until homogeneous paste forms,
40 to 50 seconds.
Using your hands, carefully break paste into 2-inch chunks and
redistribute evenly around processor blade.
Add remaining 1 cup flour and pulse until mixture is broken into
pieces no larger than 1 inch (most pieces will be much smaller), 4
to 5 pulses.
Transfer mixture to medium bowl. Add shredded butter and toss
until butter pieces are separated and coated with flour.
Sprinkle 1/4 cup ice water over mixture. Toss with rubber spatula
until mixture is evenly moistened.
Sprinkle remaining 1/4 cup ice water over mixture and toss to
combine.
Press dough with spatula until dough sticks together.
Use spatula to divide dough into 2 portions.
Transfer each portion to sheet of plastic wrap. Working with 1
portion at a time, draw edges of plastic over dough and press
firmly on sides and top to form compact, fissure-free mass; wrap
in plastic and form into 5-inch disk. Refrigerate dough for at least
2 hours or up to 2 days.
Let chilled dough sit on counter until softened slightly, about 10
minutes, before rolling. (Wrapped dough can be frozen for up to 1
month. If frozen, let dough thaw completely on counter before
rolling.)
FOR THE FILLING (while crust refrigerates):
One hour before baking pie, make filling.
Toss onion and salt in bowl and set aside. Bring 4 quarts water to
boil in Dutch oven over high heat.
Add potatoes and baking soda. Return to boil and cook for 1
minute.
Drain potatoes. Return potatoes to pot; add cream, garlic, pepper,
nutmeg, and onion and any accumulated liquid; and bring to
simmer over high heat.
Adjust heat to maintain simmer and cook, stirring gently and
frequently (it’s OK if some slices break), until cream thickens and
begins to coat potatoes, about 5 minutes.
Let cool off heat for at least 30 minutes or up to 2 hours.
MAKE PIE (10 minutes + 30 minutes to refrigerate):
Roll 1 disk of dough into 12-inch round on well-floured counter.
Loosely roll dough around rolling pin and gently unroll onto 9-inch
pie plate, letting excess dough hang over edge. Ease dough into
plate by gently lifting edge of dough with your hand while pressing
into plate bottom with your other hand.
Refrigerate until dough is firm, about 30 minutes.
Roll second disk of dough into 12-inch round on well-floured
counter, then transfer to parchment paper-lined baking sheet;
refrigerate for 30 minutes.
PREP TO BAKE (10 minutes):
Adjust oven rack to lower-middle position and heat oven to 450°.
Stir parsley into potato mixture, transfer mixture to dough-lined
pie plate, and spread into even layer (it’s OK if potato mixture is
still slightly warm).
Using paring knife or round cutter, cut 1/2-inch hole in center of
second dough round.
Loosely roll dough round around rolling pin and gently unroll it
over filling, aligning hole with center of pie and leaving at least
1/2-inch overhang all around.
Fold dough under itself so edge of fold is flush with outer rim of
pie plate. Flute edges using your thumb and forefinger or press
with tines of fork to seal.
Place pie on parchment-lined rimmed baking sheet and brush
with egg.
BAKE (60 minutes + 30 minutes to cool):
Bake until top is light golden brown, 18 to 20 minutes.
Reduce oven temperature to 325 degrees and continue to bake
until crust is deep golden brown and potatoes at vent hole are
tender when pricked with paring knife, 30 to 40 minutes longer.
If pie begins to get too brown before potatoes are softened, cover
loosely with aluminum foil.
Let pie cool on wire rack for at least 30 minutes.
Serve warm or at room temperature.
TIP: It is STRONGLY recomended to measure the flour by weight for
the pie crust.
TIP: The potatoes can be cut on a mandolin.
SERVING SUGGESTION: Serve as a main course with a salad or in
small slices as a side dish.
Serving Ideas: Serve as a main course with a salad or
in small slices as a side dish.
Per Serving (excluding unknown items): 627 Calories; 43g Fat (61.3% calories from fat); 9g Protein; 53g Carbohydrate; 4g Dietary Fiber; 141mg
Cholesterol; 834mg Sodium; 3g Total Sugars; 1mcg Vitamin D; 64mg Calcium; 3mg Iron; 609mg Potassium; 156mg Phosphorus. Exchanges: