Potato and Cream Pâté

Introducing the delectable Potato and Cream Pâté, a savory dish that combines layers of thinly sliced potatoes, aromatic herbs, and a luscious cream filling, all encased in a flaky homemade crust. This delightful pâté is perfect for serving at gatherings or enjoying as a comforting family meal. The crust, made with a simple blend of flour, olive oil, and water, provides a delicate base for the flavorful filling to shine. With the creamy richness of the potatoes, the freshness of the herbs, and the luxurious addition of heavy cream, this dish offers a harmonious balance of textures and flavors. Whether served hot, warm, or cold, the Potato and Cream Pâté is sure to impress with its rustic charm and satisfying taste.

Serves 6

INGREDIENTS:

FOR THE CRUST:

• 3 cups unbleached flour
• 1/2 cup olive oil
• 6 tablespoons cold water
• 1/2 teaspoon salt

FOR THE FILLING:

• 2 pounds potatoes, peeled and cut into thin slices
• 1 large onion, minced
• 1/4 cup chives, finely chopped
• 1/2 cup parsley, finely chopped
• 1/2 cup chervil, finely chopped
• 1/4 teaspoon freshly ground nutmeg
• Freshly ground pepper
• Pinch of fleur de sel
• 1 cup plus 2 tablespoons heavy cream
• 1 egg yolk

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, use your fingers to mix together the flour, olive oil, cold water, and salt until a homogeneous dough forms. Be careful not to overmix. If the dough appears too dry, add a few more drops of water. If it appears too wet, add a little more flour or oil. The dough should have a slightly unctuous texture.
3. Divide the dough into two equal balls. On a floured work surface, roll out the first ball and place it in a 10-inch pie plate, allowing the excess dough to hang over the sides.
4. In a bowl, mix together the sliced potatoes, minced onion, chopped chives, parsley, chervil, nutmeg, freshly ground pepper, and fleur de sel.
5. Arrange the potato slices in a circular pattern in the prepared piecrust, ensuring that there are more slices in the middle.
6. Roll out the second ball of dough and place it over the potatoes. Crimp the edges of the two crusts together to seal the pie. Using a knife, cut a cross in the middle of the crust and fold back the four corners to create a chimney. For a decorative effect, make light incisions all around the pie.
7. In a small bowl, lightly beat the egg yolk with 2 tablespoons of water. Brush the top of the pie with this egg wash.
8. Bake the pâté in the preheated oven for 45 to 60 minutes, or until the crust is golden brown.
9. Remove the pâté from the oven. Cut out a circle in the middle of the crust and pour the heavy cream inside, poking it with a knife and tilting the pie to distribute the cream as evenly as possible. It may get a little messy, but the end result will be worth it. Replace the circle.
10. Serve the Potato and Cream Pâté hot, warm, or cold, according to your preference.

Enjoy this delicious and satisfying dish that combines the comforting flavors of potatoes and cream in a flaky and flavorful crust. The pâté can be served as a main course or enjoyed as a delightful addition to a brunch or picnic.