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Bourbonnais Pie
Preparation info
- Difficulty
Complex
Appears in
By Lucy Madden
Published 2015
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.
Ingredients
2 lb 900 g 10 oz 275
Method
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