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RATTE POTATO PIE
Wash and brush the potatoes. Cook for 20 minutes in salted water. Peel and cut them into slices. Fry in the butter over a low heat. While the potatoes are cooking, dust the work surface with flour and roll out the puff pastry . Divide it into two. Butter a pie pan and line it with half the puff pastry, overlapping the edges of the mold. Prick the pastry with a fork. Lay the fried potato slices onto the puff pastry. Brush the edges of the pastry with a little water. Cover with the second half of puff pastry, sealing it by pinching the edges. Glaze the top with some beaten egg . Make a chimney in the center of the pie. Bake for 20 minutes in a hot oven (410 F). Halfway through, pour the liquid cream, seasoned with salt and pepper, through the chimney.
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2/3 lb puff pastry
3 1/2 lbs Ratte potatoes
3 tbsp butter + 1 tbsp for the pie pan
1 egg
2/3 cup liquid cream
salt, pepper
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25
mn
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20
mn
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The liquid cream can be flavored with some chopped chives. Wait for the potatoes to completely cool before peeling them.
