Pâté aux pommes de terre

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.

Ingredients and Preparation

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

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

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.

See Also

• French cuisine
• Pâté
• Limousin (region)
• Auvergne (region)

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  Pâté aux pommes de terre