The ''pâté aux pommes de terre'', , or ''pâté de pommes de terre'' is a speciality of the

Centre-Val de Loire Centre-Val de Loire (; ,In isolation, ''Centre'' is pronounced . ) or Centre Region (, ), as it was known until 2015, is one of the eighteen Regions of France, administrative regions of France. It straddles the middle Loire Valley in the interior ...

Limousin Limousin (; ) is a former administrative region of southwest-central France. Named after the old province of Limousin, the administrative region was founded in 1960. It comprised three departments: Corrèze, Creuse, and Haute-Vienne. On 1 Jan ...

and

Allier Allier ( , , ; ) is a Departments of France, department in the Auvergne-Rhône-Alpes Regions of France, region that borders Cher (department), Cher to the west, Nièvre to the north, Saône-et-Loire and Loire (department), Loire to the east, Pu ...

(

Bourbonnais The Bourbonnais (; Occitan language, Occitan: ''Borbonés'') was a Provinces of France, historic province in the centre of France that corresponds to the modern ''département in France, département'' of Allier, along with part of the ''dépar ...

) regions in Central

France France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...

. It can be served either as a

side dish A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.main course A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". En ...

. Today it is often eaten with a green salad. Its main ingredients are

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

slices and crème fraîche, which are used to fill a

puff pastry Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encas ...

crust. The pie is then baked in the oven until the dish is covered with a golden-brown crust. 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 Haute-Vienne (; , ; Upper Vienne) is a département in the Nouvelle-Aquitaine region in southwest-central France. Named after the Vienne River, it is one of the twelve départements that together constitute Nouvelle-Aquitaine. The prefecture an ...

, and

Creuse Creuse (; or ) is a department in central France named after the river Creuse. After Lozère, it is the second least populated department in France. It is bordered by Indre and Cher to the north, Allier and Puy-de-Dôme to the east, Cor ...

. Before potatoes began to be used widely in France in the 19th century, this dish was made with leftover bread

dough Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes ...

and was baked with a simple garnish of chopped garlic, flat-leaved parsley, and fatty

bacon Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...

.Food & Drink in the Limousin; Limousin potato pate
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Other names

* ''Gâteau de pommes de terre'' (potato cake) *In the

Occitan language Occitan (; ), also known by its native speakers as (; ), sometimes also referred to as Provençal, is a Romance language spoken in Southern France, Monaco, Italy's Occitan Valleys, as well as Spain's Val d'Aran in Catalonia; collectively, ...

, 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.

References

{{DEFAULTSORT:Pate Aux Pommes De Terre French cuisine Occitan cuisine Potato dishes Casserole dishes Savoury pies

Other names

See also

References