Bourbonnais Pie

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The Bourbonnais was an ancient province of France renowned for its hearty and copious cuisine. This potato pie makes a robust meal for about six people. Its charm lies partly in the whole onions that are hidden among the potato layers.


  • 2 lb (900 g) potatoes, peeled and thinly sliced
  • 10 oz (275 g) plain flour
  • 5 oz (150 g) butter
  • Sea salt and freshly ground black pepper
  • 6 small to medium onions, peeled
  • 1 egg yolk
  • 6 fl oz (175 ml) cream


Make the pastry with the flour and butter, adding a little cold water if necessary for binding the dough together. Chill in the fridge in a polythene bag for a half-hour.

Line the bottom and sides of a deep ovenproof dish with the pastry, reserving enough to cover the top.

Put the sliced potatoes into the dish, seasoning the layers and then push the peeled but uncut onions down among the potatoes.

Cover with the pastry lid and make sure that the pie is quite sealed. Paint with the beaten egg yolk and cook at gas mark 4/350°F/180°C for 1 hour 30 minutes. If the pastry is becoming too brown, cover it with a loose layer of silver foil.

Remove from the oven and, with a sharp knife, remove the circle of pastry on top. Pour in the warmed cream and put back the pastry lid before serving.

Juice extracted from raw potatoes has been used for centuries to nourish, heal and protect the skin. It has also been used as a cure for eczema.

Part of