Potato pie limoges style


"Ideas for dinner - Discover how to cook this recipe free. Ideas for dinner to cook a healthy recipe. Delicious idea for dinner. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: chanaelle

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


372 people have saved this recipe

Preparation Time:
10 Min
Serves:
6
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

16 oz Puff pastry, or
_enough for a double-crust,
-10-inch pie.
Nutmeg
Black pepper; freshly
_ground
1 1/2 lb New potatoes; scraped
1 Medium sized onion; finely
_chopped
4 Garlic cloves; finely chop'd
Salt
1 3/4 oz Butter; cut into pieces
1/2 c Single cream
1/2 c Double cream
1 Egg
Finely chopped parsley,
_chives, chervil

Roll out slightly over half of the pastry, and line a 10-inch flan
tin with a removable base. Using either the cucumber blade or a
grater, or a mandolin, slice the potatoes paper thin into a bowl of
cold water to prevent discoloration. Blanch the potatoes for 2
minutes in boiling salted water. Drain in a colander. Preheat the
oven to 230C/450F/gas mark 8. Put a layer of potatoes into the pastry
case, sprinkle them with the onion, garlic and seasoning. Repeat
until all the potatoes have been used up. Dot the butter over the
top. Mix the creams together and pour half over the potatoes. Roll
out the remaining pastry and cover the pie. Make a hole in the centre
and score the pastry lightly with a modest decoration, being careful
to press the edges of the pastry together to seal the pie. Beat the
egg into the remaining cream. Use a little of this mixture to brush
over the top of the pastry. Place the pie in the oven and bake for 30
minutes. Protect the top with a piece of buttered paper or foil, if
the pastry browns too quickly. Meanwhile, add the chopped herbs to
the remaining cream mixture. When the pie is baked, pour the cream
mixture into the centre hole using a kitchen funnel. Do this with
caution as there may not be enough room for all the mixture. Return
the pie to the oven for 5 minutes, then serve immediately.

French name: Gateau Limousin de pommes de terre. This delicious
potatoe pie of Limoges is shared by the Bourbonnais district.

Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's
Guide to the Great Regional Dishes of the World. Mitchell Beazley
Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600
55929 7. Typed by Heiko Ebeling.
Submitted By HEIKO EBELING On 05-28-95

Browse by categories


Celebrity Chefs Recipes (cooking)


Alain Ducasse
(celebrity chef)

Alain Ducasse

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

See all celebrity chefs

Celebrity chefs

Wolfgang Puck
(celebrity chef)

Wolfgang Puck

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

See all celebrity chefs

Celebrity chefs

Mario Batali
(celebrity chef)

Mario Batali

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Rice recipes

Rice recipes

Rice recipes

Discover the best rice recipes with pictures: risotto, basmati, brown rice. Try delicious rice free recipes.

Discover the lastest recipes

recipes
Sandwich recipes

Sandwich Lovers

Sandwich Lovers

Discover the best chicken recipes with pictures for all family: hamburger, hot dog, tuna, beef, vegetarian, etc...

Discover the lastest recipes

recipes
Chicken recipes

Chicken recipes

Chicken recipes

Discover the best chicken recipes with pictures: grilled, roasted, barbecue. All delicious chicken recipes for the family!

Discover the lastest recipes