 A slice ofpâté aux pommes de terre | |
| Type | Pie |
|---|---|
| Course | Side dish ormain course |
| Place of origin | France |
| Region or state | Centre-Val de Loire,Limousin andAllier |
| Main ingredients | Potatoes,crème fraîche,puff pastry |
Thepâté aux pommes de terre,pronounced[pɑteopɔmdətɛʁ] (Occitan:pastís de patanas), orpâté de pommes de terre is a speciality of theCentre-Val de Loire,Limousin andAllier (Bourbonnais) regions in CentralFrance.[1] It can be served either as aside dish or as themain course. Today it is often eaten with a green salad. Its main ingredients arepotato slices andcrème fraîche, which are used to fill apuff pastry crust. The pie is then baked in the oven until the dish is covered with a golden-brown crust.
There are different ways to prepare the pâté aux pommes de terre, and the seasonings vary from family to family. Parsley and onion are common ingredients in the Allier, while the use of garlic and meat is common in the Limousin,Haute-Vienne, andCreuse.
Before potatoes began to be used widely in France in the 19th century,[2] this dish was made with leftover breaddough and was baked with a simple garnish of chopped garlic, flat-leaved parsley, and fattybacon.[3]
