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Delicious and hearty potato herb pie. 100% French. 100% decadent. Simple to make and bursting with flavors! Tender thinly sliced potatoes are coated with plenty of fresh herbs and cream and hugged by a golden, buttery puff pastry. A perfect match for unoaked Chardonnay wines, as their tanginess will cut through the cream and complement the herbs perfectly. A must-try pairing!

A slice of potato herb pie on an iron plate with a fork

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A few details about the recipe

For those of you who don’t already know, I am French. I was born in Auvergne, a region with a pretty strong identity.

Auvergne is a beautiful region located in the south-center of France. It is well known for its epic mountain and volcano landscapes. Let’s just say it is pretty hilly. Potato dishes are at the core of Auvergne’s culinary tradition, as potatoes were pretty easy to cultivate in this mountain climate.

Potato Herb Pie is a staple of Auvergne cuisine. If you’ve ever been invited to an Auvergne house, chances are that a golden potato pie was waiting for you in the oven. Family recipes are usually kept secret and passed on from generation to generation… Each family strongly believes their recipe to be the “real one”! One thing is sure, this golden and generous dish will bring the conviviality of the Auvergne region to you, wherever you are on the planet.

Serving tip: in Auvergne, people love removing the top of their Potato Herb Pie slice to dollop a generous spoonful of thick heavy cream… and then put the top back on! No harm, no foul! “Ni vu ni connu “!


potatoes in a bowl

Wine Pairing for Potato Herb Pie🍷


CHARDONNAY

Chardonnay being the most grown white grape variety in Auvergne, it was THE designated accomplice to pair with this Potato Herb Pie.

Auvergne Chardonnay is pretty unique because it is planted on volcanic soil. As a result, the wines are usually vibrant with freshness and display a delightful smokiness. A must-try if you can get your hands on it!

WINE APPELLATION SUGGESTIONS

  • White Côtes d’Auvergne (Auvergne, France)
  • Chablis (Burgundy, France)
  • Chardonnay from Adelaide Hills (Australia)
  • Chardonnay from Los Carneros (California, United-States)

potato herb pie in a tart barking dish

FAQ

Can I make them in advance?

For sure! You can make the pie the day before up to the pastry lining. The next day, brush with the egg wash and bake as instructed in the recipe.

How long does this keep?

You can keep the Potato Herb Pie for up to 3 days in the fridge in an airtight container. Reheat in a preheated oven at 390°F (200°C) for 10-15 minutes or until done.


A slice of potato pie on a plate with cream and the rest of the potato pie on the foreground

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A slice of potato pie on a plate with cream and the rest of the potato pie on the side

French Potato Herb Pie

Delicious and hearty potato herb pie. 100% French. 100% decadent. Simple to make and bursting with flavors! Tender thinly sliced potatoes are coated with plenty of fresh herbs and cream and hugged by a golden buttery puff pastry. A perfect match for unoaked Chardonnay wines, as their tanginess will cut through the cream and will complement the herbs perfectly. A must-try pairing!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine French
Diet Vegetarian
Servings 6

EQUIPEMENT

  • Tart Pan
  • Pairing Knife
  • mandolin

INGREDIENTS
 

These proportions are for an 11-inch (28 cm) tart pan

  • 35.3 ounces (1 kg) medium size potatoes
  • 2 medium shallots minced
  • 1 medium cloves garlic crushed
  • 1 cup (200 ml) heavy cream
  • ½ cup (15 g) freshly chopped parsley
  • ½ cup (15 g) freshly chopped chives
  • 1 teaspoon kosher salt
  • teaspoon green pepper
  • 2 sheets all-butter puff pastry
  • 1 egg yolk + 1 teaspoon of water for the egg wash
  • To serve: thick heavy cream

INSTRUCTIONS

  • Preheat your oven to 350°F (180°C).
  • Peel the potatoes, wash them under cold water, and pat them dry with a kitchen cloth.
  • With a mandolin or a knife, slice the potatoes into 1/8 inch (3 mm) thick slices.
  • In a large mixing bowl, add the sliced potatoes, minced shallots, crushed garlic, chopped parsley, chopped chive, heavy cream, salt, and pepper.
  • Using your hands (no better tool than that!), mix everything until all the potatoes are well coated.
  • Line one sheet of puff pastry on an 11 inches (3 mm) parchment-lined tart pan.
  • Transfer the sliced potatoes to the pastry case and spread evenly. Do not forget to transfer all the cream too.  The potatoes will absorb the cream while cooking and become moist and tender.
  • Add the other sheet of puff pastry on top and seal the 2 sheets with your fingers following the edge of the tin. The easiest way is to pinch and roll the two sheets of puff pastry together.
  • With a small pairing knife, cut a small hole at the center of the top puff pastry. It will act as a chimney and let the steam out during baking. 
  • Whisk the egg yolk with one teaspoon of water and brush the egg wash over the pastry crust.
  • Bake in the oven for 50 minutes or until golden and crispy.
  • Serve piping hot with some thick double cream and a salad on the side.
  • Enjoy with a glass of your favorite Chardonnay!

NIM KEYS - USEFUL TIPS

  1. The chimney plays an important role in letting the steam out and ensuring the potatoes cook nicely and evenly. Softness guaranteed!
  2. Egg wash glazing is a traditional pastry technique widely used in French cooking. It’s mostly used with puff pastry and ensures the crust is golden and shiny! This step can be skipped but know that the crust will be paler without the egg wash.

NUTRITION

Calories: 733kcalCarbohydrates: 69gProtein: 11gFat: 46gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gCholesterol: 77mgSodium: 617mgPotassium: 861mgFiber: 5gSugar: 4gVitamin A: 1198IUVitamin C: 43mgCalcium: 72mgIron: 4mg
Keyword French potato herb pie, potato cream pie, potato pie, puff pastry crust
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