Pâté aux pommes de terre: Difference between revisions

Latest revision as of 18:48, 23 March 2025

Traditional French potato pie

Pâté aux pommes de terre is a traditional dish from the Limousin and Auvergne regions of France. It is a savory pie made primarily with potatoes and pastry. This dish is a staple in the regional cuisine and is often enjoyed as a main course or a hearty side dish.

Ingredients[edit]

The main ingredients of pâté aux pommes de terre include:

Potatoes: Typically, waxy potatoes are used for their ability to hold shape during baking.
Pastry: A simple pastry dough, often made with flour, butter, and water, is used to encase the filling.
Crème fraîche: This adds richness and moisture to the filling.
Garlic and herbs: Commonly used herbs include parsley and thyme, which enhance the flavor of the dish.
Salt and pepper: For seasoning.

Preparation[edit]

The preparation of pâté aux pommes de terre involves several steps:

Pastry Preparation: The pastry dough is prepared by mixing flour, butter, and water until a smooth dough is formed. It is then chilled to rest.
Filling Preparation: Potatoes are peeled and sliced thinly. They are then mixed with crème fraîche, garlic, herbs, salt, and pepper.
Assembly: The pastry is rolled out and used to line a pie dish. The potato mixture is spread evenly over the pastry base. Another layer of pastry is placed on top to encase the filling, and the edges are sealed.
Baking: The pie is baked in a preheated oven until the pastry is golden brown and the potatoes are tender.

Serving[edit]

Pâté aux pommes de terre is typically served warm, often accompanied by a simple green salad. It can also be served with a side of sauce made from crème fraîche or béchamel sauce.

Cultural Significance[edit]

In the Limousin and Auvergne regions, pâté aux pommes de terre is more than just a dish; it is a part of the cultural heritage. It is often prepared for family gatherings and festive occasions. The simplicity of the ingredients reflects the rural and agricultural roots of the region.

Variations[edit]

While the traditional recipe is quite simple, there are several variations of pâté aux pommes de terre:

Cheese: Some versions include cheese such as Cantal or Gruyère for added flavor.
Meat: Occasionally, small amounts of bacon or ham are added to the filling.
Vegetables: Other vegetables like onion or leek may be included for additional taste and texture.

Related pages[edit]

@@ Line 1: / Line 1: @@
-'''Pâté aux pommes de terre''' is a traditional French dish originating from the [[Limousin]] and [[Auvergne]] regions. It is a type of [[pâté]] that is distinctively made with potatoes, rather than meat.
+{{Short description|Traditional French potato pie}}
-== Ingredients and Preparation ==
+[[File:Pâté_de_pommes_de_terre.JPG|Pâté aux pommes de terre|thumb|right]]
-The main ingredients of Pâté aux pommes de terre are [[potatoes]], [[cream]], and [[pastry dough]]. Some variations of the recipe may also include [[meat]], such as [[bacon]] or [[ham]], and [[onions]]. The potatoes are sliced and layered with the other ingredients inside the pastry dough, which is then baked until golden brown. The result is a hearty, savory pie that can be served either hot or cold.
-== Regional Variations ==
+'''Pâté aux pommes de terre''' is a traditional dish from the [[Limousin]] and [[Auvergne]] regions of [[France]]. It is a savory pie made primarily with [[potato|potatoes]] and [[pastry|pastry]]. This dish is a staple in the regional cuisine and is often enjoyed as a main course or a hearty side dish.
-While Pâté aux pommes de terre is most commonly associated with the Limousin and Auvergne regions, variations of the dish can be found throughout France. In the [[Burgundy]] region, for example, the pie may be made with [[snails]] instead of potatoes. In the [[Brittany]] region, it may be made with [[seafood]].
-== Cultural Significance ==
+==Ingredients==
-Pâté aux pommes de terre is often served during special occasions and celebrations in the regions where it originates. It is considered a symbol of regional identity and culinary tradition. The dish is so beloved in the Limousin and Auvergne regions that there are annual festivals dedicated to it, where locals and tourists alike can sample different variations of the pie.
+The main ingredients of pâté aux pommes de terre include:
+* [[Potato|Potatoes]]: Typically, waxy potatoes are used for their ability to hold shape during baking.
+* [[Pastry|Pastry]]: A simple pastry dough, often made with [[flour]], [[butter]], and [[water]], is used to encase the filling.
+* [[Crème fraîche]]: This adds richness and moisture to the filling.
+* [[Garlic]] and [[herbs]]: Commonly used herbs include [[parsley]] and [[thyme]], which enhance the flavor of the dish.
+* [[Salt]] and [[pepper]]: For seasoning.
-== See Also ==
+==Preparation==
+The preparation of pâté aux pommes de terre involves several steps:
+# '''Pastry Preparation''': The pastry dough is prepared by mixing flour, butter, and water until a smooth dough is formed. It is then chilled to rest.
+# '''Filling Preparation''': Potatoes are peeled and sliced thinly. They are then mixed with crème fraîche, garlic, herbs, salt, and pepper.
+# '''Assembly''': The pastry is rolled out and used to line a pie dish. The potato mixture is spread evenly over the pastry base. Another layer of pastry is placed on top to encase the filling, and the edges are sealed.
+# '''Baking''': The pie is baked in a preheated oven until the pastry is golden brown and the potatoes are tender.
+==Serving==
+Pâté aux pommes de terre is typically served warm, often accompanied by a simple green salad. It can also be served with a side of [[sauce|sauce]] made from crème fraîche or [[béchamel sauce]].
+==Cultural Significance==
+In the Limousin and Auvergne regions, pâté aux pommes de terre is more than just a dish; it is a part of the cultural heritage. It is often prepared for family gatherings and festive occasions. The simplicity of the ingredients reflects the rural and agricultural roots of the region.
+==Variations==
+While the traditional recipe is quite simple, there are several variations of pâté aux pommes de terre:
+* '''Cheese''': Some versions include [[cheese]] such as [[Cantal cheese|Cantal]] or [[Gruyère]] for added flavor.
+* '''Meat''': Occasionally, small amounts of [[bacon]] or [[ham]] are added to the filling.
+* '''Vegetables''': Other vegetables like [[onion]] or [[leek]] may be included for additional taste and texture.
+==Related pages==
 * [[French cuisine]]
-* [[Pâté]]
+* [[Potato pie]]
-* [[Limousin (region)]]
+* [[Pastry]]
-* [[Auvergne (region)]]
+* [[Limousin]]
+* [[Auvergne]]
 [[Category:French cuisine]]
 [[Category:Potato dishes]]
-[[Category:Pies]]
+[[Category:Savoury pies]]
-{{French-cuisine-stub}}
-{{food-stub}}
-<gallery>
-File:Pâté_de_pommes_de_terre.JPG|Pâté aux pommes de terre
-</gallery>
-== Pâté aux pommes de terre ==
-<gallery>
-File:Pâté_de_pommes_de_terre.JPG|Pâté de pommes de terre
-</gallery>