Photograph of the finished Pâté aux pommes de terre

France · Bánh khoai tây kem chua Auvergne

Pâté aux pommes de terre

1 hr 40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Puff pastry Puff pastry 1.3 lb
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Sour cream Sour cream 11.3 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Parsley Parsley 0.8 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Garlic Garlic 4 cloves

Method

  1. 1 Slice raw potatoes into 2mm thick slices, then mix with red onion, garlic, parsley, salt, and pepper.
  2. 2 Line the mold with puff pastry, then arrange the sweet potato slices in multiple layers, overlapping them tightly.
  3. 3 Apply a second layer of flour, press the edges together, and then cut a 4 cm circular hole in the center of the pastry.
  4. 4 Bake at 200 degrees for 20 minutes, then lower the temperature to 180 degrees and bake for another 40 minutes to allow the potatoes to cook through using their own steam.
  5. 5 Pour the sour cream through the hole in the center as soon as the cake comes out of the oven — pouring it while it's still hot will allow the cream to spread evenly between the potato layers.

With an appliance

  • Air fryer 1 hr

    Replace step 4: Bake at 175 degrees for 40 minutes in a small pan, covering with foil for the first 15 minutes. The crust crisps faster, so check the potato with a toothpick before pouring in the cream.

Start cooking