Best Alsatian Potato Pie Recipes
ALSATIAN POTATO PIE
Inspired by the robust cooking of Alsace, a region in northeastern France bordering Germany, this flaky pie features a rich filling of potatoes, Comté (or Gruyère) cheese, leeks, and garlic-infused cream. Rather than adding the cream to the filling at the beginning, it is poured through the vents on top of the pie only after the pastry has turned golden brown, and then the pie is baked ten minutes more. This allows the crust to crisp properly and keeps the potatoes from soaking up all the cream before the pie has finished baking.
Yield serves 6
Number Of Ingredients 12
Steps:
- Cover potatoes with water in a medium saucepan. Bring to a boil. Season water with salt; cook until just tender, 13 to 15 minutes. Drain, and let cool.
- Bring 3/4 cup plus 3 tablespoons cream, the garlic, and nutmeg to a boil in a small saucepan. Cook mixture until reduced by half. Season with salt and pepper.
- Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
- Whisk egg yolk and remaining 1 tablespoon cream in a small bowl. On a lightly floured surface, roll out and trim dough into two 13-by-6-inch rectangles. (If necessary, overlap edges of two smaller pieces to form a larger rectangle; brush overlap with water to seal, then roll out.) Set 1 rectangle on a parchment-lined baking sheet. Top with half the potatoes, leaving a 1/2-inch border all around and overlapping potatoes slightly. Top with half the leek mixture and half the cheese; season with salt and pepper. Repeat layering with remaining potatoes, leeks, and cheese. Brush edges of dough with egg wash. Cover with remaining dough rectangle; gently press edges with a fork to seal. Cut 2-inch slits crosswise in center of crust, 2 inches apart, to let steam escape. Brush with egg wash. Refrigerate pie until firm, about 30 minutes.
- Preheat oven to 400°F. Bake until golden brown and puffy, about 35 minutes. Remove from oven. Pour cream mixture into pie vents with a metal funnel. Bake 10 minutes more. Transfer pie to a wire rack, and let stand 15 minutes before serving.
WARM ALSATIAN POTATO SALAD
This is the type of salad my mom used to make-unfussy and delicious. It's best with fresh spring potatoes and onions, but it hits the spot any time of year. While I love drinking dry white Alsatian whites, I enjoy making this salad with a good Sancerre.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Put the potatoes in a pot, add enough water to cover by 4 inches, and salt generously. Cover partially and bring to a boil over medium-high heat. Boil, stirring occasionally, until the potatoes are very soft and a knife pierces through very easily, about 45 minutes. Drain in a colander and let stand until just cool enough to handle.
- Peel and roughly chop the potatoes. Arrange in a single layer in a 3-quart serving dish. Season with salt and pepper and drizzle with the vinegar, wine, and oil. Stir gently until the potatoes soak up the sauce. Top with the parsley and onion, taste and adjust the seasonings, and serve.
ALSATIAN ONION PIE
Make and share this Alsatian Onion Pie recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions in oil (I added 1/2 cup water to prevent burning, or you could substitute water for the oil to reduce fat), until translucent and mostly soft.
- Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth.
- Then combine the onions, the soy milk mixture and the couscous.
- Pour into the prepared pie shell.
- Bake in a preheated oven at 350 degrees for about 30 minutes.
Nutrition Facts : Calories 358.1, Fat 19, SaturatedFat 4.3, Sodium 1144.6, Carbohydrate 40.1, Fiber 4.4, Sugar 5.3, Protein 8.2
SAVORY POTATO TART
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.
Provided by David Tanis
Categories dinner, lunch, pies and tarts, appetizer, main course, side dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)
- Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.
- Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.
- Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.
- Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 1 gram
ALSATIAN POTATO CASSEROLE
From Cook's Country magazine. This French casserole is relatively light having no cream and very little butter. But delicious all the same!
Provided by jkoch960
Categories Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat to 400°F Lightly butter a 9 1/2-inch deep dish pie plate.
- Place potatoes in large pot and add enough water to cover by 1 inch. Add salt to taste. Bring potatoes to boil over high heat, then lower heat to maintain a gentle simmer. Cook until potatoes are barely tender but still firm, about 7 minutes. Be careful not to overcook potatoes; they should still hold their shape nicely. Drain.
- Meanwhile, fry bacon in large skillet over medium heat until crisp, about 10 minutes. Use slotted spoon to transfer bacon to plate lined with paper towels and drain well. Discard all but 2 tablespoons bacon fat in pan. Add onions to skillet and cook over medium-high heat, stirring occasionally, until onions wilt and begin to brown, about 7 minutes. Reduce heat to low and continue to cook until onions are very soft and brown, 25 to 30 minutes. Stir in garlic and remove pan from heat.
- Cover bottom of prepared pie plate with single layer of potato slices and then sprinkle with salt and pepper to taste. Spread half of the onions over potatoes, followed by 1/3 of the bacon and 1/3 of the cheese. Arrange second layer in same way, seasoning with salt and pepper and topping with remaining onions and half of remaining bacon and cheese. Cover with remaining potatoes, arranging slices slightly overlapping around outside of pan and then filling in open spaces with remaining potato slices. Sprinkle with bits of butter, remaining bacon, and salt and pepper to taste. Pour broth over casserole and sprinkle with remaining cheese.
- Cover pie plate with foil and bake for 30 minutes. Uncover and continue to bake until cheese has melted and top is golden brown, about 15 minutes.
Nutrition Facts : Calories 502.1, Fat 27.6, SaturatedFat 12.7, Cholesterol 65.2, Sodium 393.9, Carbohydrate 45.4, Fiber 5.8, Sugar 6.5, Protein 19.6
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Alsatian potato pie recipes are a staple in the French region of Alsace. Also known as Tarte Flambée or Flammekueche, these potato pies are the quintessential dish found in nearly all Alsatian restaurants. The pie is made from a mixture of creme fraiche, onions, and sliced potatoes that are baked in a wood-fired oven to create a crispy, tasty, and satisfying meal that can be enjoyed by vegans and non-vegans alike.
The History of Alsatian Potato Pie Recipes
The region of Alsace, located in northeastern France, has had a long and tumultuous history. Sitting near the border of Germany and France, it has been subject to various cultural influences throughout its history, including from the Romans, the Gauls, and the Germans. These influences have all contributed to the unique cuisine of the region, and Alsatian potato pie recipes are no exception. The dish likely originated in the 14th century as a way for bakers to test the heat of their ovens before baking other bread. They would spread a thin layer of dough topped with creme fraiche and cheese to test the oven temperature. Over time, the dish evolved, and potatoes were added to create a heartier meal.The Ingredients Used in Alsatian Potato Pie Recipes
The key ingredients used in Alsatian potato pie recipes include flour, potatoes, onions, creme fraiche, and bacon. The flour is used to make the dough, which is then topped with creme fraiche, onions, and sliced potatoes. Bacon is a popular addition and can be used to add extra flavor and crunch to the dish. The potatoes used are usually waxy potatoes, such as Yukon Gold or fingerling potatoes, which hold their shape when cooked and have a creamy texture.The Preparation of Alsatian Potato Pie Recipes
The preparation of Alsatian potato pie recipes begins with making the dough. A mixture of flour, salt, and water is combined and kneaded until it forms a smooth dough. The dough is then rolled out thinly and spread with creme fraiche. Onions are sliced thinly and added to the mixture, followed by a layer of sliced potatoes. Bacon can be added at this point, or the dish can be made vegetarian or vegan by omitting it. The pie is then baked in a wood-fired oven for a few minutes until the crust is crispy and the toppings are cooked through. It is served hot and can be eaten as a main dish, a starter, or shared as an appetizer.Variations of Alsatian Potato Pie Recipes
While the classic Alsatian potato pie recipe includes creme fraiche, onions, and bacon, there are several variations of the dish that can be made. Vegetarian or vegan versions can be created by omitting the bacon or using meat alternatives. Cheese can also be added to the dish to create a richer flavor. There are also sweet versions of the dish, where creme fraiche is replaced with a mixture of cream cheese and sugar, and the toppings are made up of fruits such as pears, apples, or berries. These sweet versions are often served as a dessert and can be enjoyed with a glass of Alsatian wine.Conclusion
Alsatian potato pie recipes are a delicious and hearty dish that can be enjoyed by everyone. The ingredients used are simple and can be adapted to suit various dietary needs. The dish has a long history and is deeply ingrained in the culture of the Alsace region. Whether served as a main meal or an appetizer, it is a dish that is sure to satisfy and leave you wanting more.
Alsace is a region in northeastern France that is known for its wine and cuisine, including their famous Alsatian Potato pie. This dish is a hearty dish filled with potatoes, onions, and bacon, all baked in a flaky crust. It is the perfect comfort food for cold winter nights. However, making an Alsatian potato pie can be a bit tricky, so here are some valuable tips to follow when making this recipe.
1. Choose the right potatoes:
The type of potatoes that you use can make a big difference in the final dish. Typically, waxy potatoes, like red potatoes or fingerling potatoes, are better for boiling and holding their shape. However, for our Alsatian potato pie recipe, we need a potato that will break down a bit and make a creamier filling. Therefore, russet potatoes are the best choice for this recipe.
2. Don’t skimp on the butter:
Butter is a key ingredient in the crust and the filling. It adds flavor and richness that is essential for this dish. When making the crust, use a good quality butter and don't skimp on the amount. For the filling, be sure to add enough butter to the potatoes and onions, so that it creates a creamy texture.
3. Add cheese:
While cheese is not a traditional ingredient in Alsatian potato pie, it can take this dish to the next level. Adding a shredded cheese, like Gruyere or Emmental, can enhance the flavor and add another level of richness. Be sure to sprinkle the cheese on top of the filling, right before putting the crust on top.
4. Use a flaky pie crust:
The crust is an essential part of this dish, and it's important to use a recipe that will produce a flaky crust. A good pie crust should have a mixture of butter and shortening, with cold water added gradually. It’s important not to overwork the dough, as this will create a tough crust. Chill the dough for at least an hour before rolling it out.
5. Pre-cook the potatoes:
To ensure that the potatoes are fully cooked and creamy, it’s best to pre-cook them before adding them to the pie. This can be done by boiling them for about 10 minutes or until they are just tender. Once they are done, drain them well and let them cool slightly before adding them to the filling.
6. Blind bake the crust:
Blind baking the crust means that you bake the crust separately from the filling, without anything in it. This step is essential for creating a flaky crust that won't become soggy from the filling. To blind bake, roll out the crust and place it in the pie dish. Line it with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and paper and bake for another 5-10 minutes until golden brown.
7. Layer the ingredients:
To ensure that each bite of the pie has all the ingredients, it's important to layer the potatoes, onions, bacon, and cheese when creating the filling. This will ensure that each slice of pie has a mixture of flavors and textures.
8. Let it rest:
After baking, it's important to let the pie rest for about 10-15 minutes before serving. This will allow the filling to set and make it easier to slice. While it may be tempting to cut into it right away, it's worth the wait.
Conclusion:
Making Alsatian potato pie may seem like a daunting task, but with these valuable tips in mind, it can be easier than you think. Choosing the right potatoes, adding enough butter, and layering the ingredients are all essential steps in creating a delicious and authentic Alsatian potato pie. With a flaky crust and a creamy filling, this dish is perfect for serving on cold winter days or any time you need some comforting and hearty food.