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Vegetarian, Northern, Eastern and Western France

Potato pie with green salad

Potato pie is a puff pastry pie filled with thin potato slices, onions, garlic and cream, a classic dish from central France. For 4 people, it takes 1 hour 20 minutes and a medium skill level, for about €1.80 per serving. The key to success is slicing the potatoes thin and never rinsing them, since their starch holds the filling together.

Tonight, a potato pie, a golden pastry stuffed with melting potato slices, cream and garlic, a real dish from central France.

Potato pie with green salad
Total time
1 h 20
Difficulty
Medium
Cost per person
€1.80
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Under a golden puff pastry crust, thin potato slices turn soft and creamy while raw garlic adds a quiet kick to every bite. There's no béchamel and no cheese here, just potatoes, cream and oven time doing the work, which gives a filling that's tender inside and crisp on top.

This is a Sunday dish, or a weeknight one when you have an extra hour and want the house to smell good. Served with a well dressed green salad, it works for kids and adults alike and makes a warming meal on a cold evening.

The ingredients

4 people

Dairy

  • Puff pastry sheets 2
  • Heavy cream 20 cl
  • Egg 1

Fruits and vegetables

  • Potatoes 900 g
  • Onions 2
  • Garlic 2 cloves
  • Parsley 1 sprigs
  • Green salad 1

Pantry

  • Vinaigretteoften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Peel the potatoes and slice them thin, then mince the onions and garlic.

    Use a mandoline if you have one, the slices will be even.

  2. Mix the potatoes, onions, garlic, parsley, half the cream, salt and pepper.

    Mix with your hands to coat every slice well.

  3. Lay one pastry sheet in a pie dish, add the filling and cover with the second sheet, sealing the edges.

    Leave a small border of pastry on top, the pie stays sealed.

  4. Brush with beaten egg, cut a steam vent, and bake at 200°C for 20 minutes, then at 180°C. 50 min

    A rolled paper chimney keeps the vent nicely open.

  5. Pour the rest of the cream through the vent as soon as it comes out of the oven, then let it rest before slicing. 10 min

    This resting time sets the filling and lets you cut clean slices.

Our tips to get it right

  • Pick a firm, waxy potato variety, it holds its shape in the oven instead of turning to mush.
  • Pinch the edges of both pastry sheets firmly with your fingers or a fork, the cream shouldn't leak out during baking.
  • If the top browns too fast, cover the pie loosely with foil for the rest of the baking time so the pastry doesn't burn.

The variations

  • Swap the heavy cream for a lighter sour cream, the filling will be slightly less rich but still creamy.
  • Stir a handful of grated Gruyère into the filling for a richer version, it's also a good way to get kids to eat the leftovers.
  • For a faster version, use potatoes pre sliced thin with a food processor, you'll save about ten minutes of prep.

What to serve it with

  • A green salad with vinaigrette
  • A glass of dry white wine
  • A vegetable soup to start

Storage

Potato pie keeps for 2 to 3 days in the fridge in a sealed container. It doesn't freeze well once baked, since the cream releases water as it thaws. Reheat slices in the oven rather than the microwave so the pastry stays crisp.

Questions about this dish

Why shouldn't you rinse the potatoes?

The starch left on the potato slices binds the filling as it bakes. If you rinse the potatoes, the filling can turn watery and soak the pastry.

Can you make potato pie ahead of time?

You can prepare the filling a day ahead and keep it in the fridge in a sealed container. Assemble the pie just before baking so the pastry stays flaky.

Which puff pastry works best for this recipe?

An all butter puff pastry gives the best result, it puffs up better and tastes richer. A shortcrust pastry also works if you prefer a less flaky pie.

Can you replace the heavy cream?

Yes, a lighter sour cream works fine, the filling will just be slightly less creamy. Avoid using only liquid cream, since it releases too much water during baking.

How long does it take to make a potato pie with green salad?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a potato pie with green salad?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a potato pie with green salad cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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