French Potato Herb Pie

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

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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.

Prep Time30

Cook Time50

Total Time1 20

Course: Main Course

Cuisine: French

Diet: Vegetarian

Servings:

Calories: 733kcal

Author: Ninon Michels

Equipment

Tart Pan
Pairing Knife
mandolin

Ingredients

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

35.3 ounces medium size potatoes
2 medium shallots minced
1 medium cloves garlic crushed
1 cup heavy cream
½ cup freshly chopped parsley
½ cup freshly chopped chives
1 teaspoon kosher salt
⅛ 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

US Customary - Metric

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!

Notes

The chimney plays an important role in letting the steam out and ensuring the potatoes cook nicely and evenly. Softness guaranteed!
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