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The pâté aux pommes de terre, pronounced [pɑte o pɔm də tɛʁ], (Occitan: pastís de treflas) or pâté de pommes de terre is a speciality of the Limousin and the Allier (Bourbonnais) regions in Central France.[1] It can be served either as a side dish or as the main course. Today it is often eaten with a green salad. Its main ingredients are potato slices and crème fraîche, which are used to fill a puff pastry crust. The pie is then baked in the oven until the dish is covered with a golden-brown crust.

Pâté aux pommes de terre

A slice of pâté aux pommes de terre
Type	Pie
Course	Side dish or main course
Place of origin	France
Region or state	Allier and Limousin
Main ingredients	Potatoes, crème fraîche, puff pastry
Cookbook: Pâté aux pommes de terre   Media: Pâté aux pommes de terre

There are different ways to prepare the pâté aux pommes de terre, and the seasonings vary from family to family. Parsley and onion are common ingredients in the Allier, while the use of garlic and meat is common in the Limousin, Haute-Vienne, and Creuse.

Before potatoes began to be used widely in France in the 19th century,[2] this dish was made with leftover bread dough and was baked with a simple garnish of chopped garlic, flat-leaved parsley, and fatty bacon.[3]

Other names

• Gâteau de pommes de terre (potato cake)
• In the Occitan language, this dish is known as pastis de treflas or as pastis de pompiras, which are two ways of referring to the potato in the Limousin Occitan variant.

See also

• Butter pie
• Occitan cuisine
• List of casserole dishes
• List of pies, tarts and flans

References

Wikibooks Cookbook has a recipe/module on Pâté aux pommes de terre

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