In the recipe from my region in France the sliced potatoes are massage with walnut oil before being cooked into the pie in the oven. And the sour cream is added at the end. Once the pie is cooked the top is open and we put the cream inside. The cold cream with hot pie is great Disclaimer: I cheat a little and often precook my potatoes to be sure they are well done
@califdad4 I am not a specialist in cooking but when the cream is added before it makes a completly different texture as the cream is cooked. It does not taste bad but it is a complete different experience
his attention to the crust inspired me to experiment with my pizza crust to great satisfaction. muchos gracias. you probably didnt expect that, but you never know how you'll inspire someone else.
I just watched Jamie and Julia Tourte Limousine. While his video is hilarious, this is a much more thought out and approachable way to get these results.
@@thespiritof76. I don't know what the official definition is, but I consider street food to be anything I can eat by hand, walking down the street or sitting on a park bench.
Sounds a bit like the potato pie my French- Canadian Grand-Maman used to make but she made hers with mashed potatoes. So amazing 😋 We’ve been making it for Holiday meals for decades.
this is the third video on pie crust i've watched, it looks so easy, but I guess it's not a vocation of mine, and if I need pie crust, pillsbury pre-made is for me. The making of it seems to go okay, but when it comes to rolling it out, it sticks to everything. congrats on making it look so easy
This dish was a stunner, looked great (even though I used a too-small pie pan), and tasted even better. My cream (before baking) seemed way too thick but it still turned into a creamy sauce after baking. I was also, worried that the whole dish would just turn into one big solid lump of mashed potato, but the potato slices still held together fine like a good gratin should. Definitely use something to keep the crust from burning. I also used a baking sheet underneath because I was sure the cream or butter would (and did) seep out, even though I was sure my top and bottom were adequately sealed. Talk about rich, definitely high on the yumminess scale, these potatoes are worth the effort and are highly recommended.
The French version that I really like is something like a round potato and cream pasty, I cannot remember what it is called but I found them in the Limousin and it is wonderful. Not so damn fancy as this,or so dark brown ! you can find them in the supermarkets.
I watched this a couple times recently on Create. Keith has great recipes and is a master at getting the technical aspects down. The key to this one is the crust, but also is probably the hardest for the home cook. I may try this just as a potato/onion casserole, and use the cooking tips he showed. By the way, I always like to see Bridget on any segment. Lan is very good also, and my favorite is Christy. ( I can't take Julia anymore)
My cousin used to make the best pie crust and she didn't use butter, she used shortening and everyone who had one of her crust swore she had to use butter
I noticed that the pie plates you use in your videos is not the same as the one you recommend through Amazon. Why is that? I like the look of the one in the video, the one on Amazon is stainless steel. Thanks!
Yeah, I know what you mean. Wouldn't you just love to dig into a big piece of this potato pie and find one of his long luscious grey hairs in your mouth? Merry Christmas!
This looks wonderful! I have a question - we don't use plastic wrap at all, so what would be our alternative process to wrap/push the dough ( 3:57 onwards) to create that fissure free disc?
@@babaghanoush1124 I suggest you get educated. Celiac is NOT an option it is an autoimmune disorder. You are showing your ignorance and it's not attractive.
@@babaghanoush1124 If someone has a digestive disorder- it's no joke. Just because you don't understand it, doesn't mean it doesn't exist. Be grateful it doesn't affect you and eat the pie.
@@karenmcquaid7229 The fact is that the vast majority of people who say that they have celiac are white suburban moms who do reiki crystal yoga and read on a blog somewhere that if they stop eating gluten they’ll live to 100 with the skin of a 30 year old, never have depression every other health problem will go away. You’re more likely to meet a white, black or middle eastern person with polydactyly ie extra fingers than you are to meet one with celiac disease, it’s marginally more common among people of steppe ancestry whose bodies developed to live mainly on meat and dairy with very few cereals, so if you’re a Mongol or a Kazakh I apologize, otherwise I stand by my statement that your celiac is as real as your crystal chakras.
I have Pillsbury pie crusts, I don't have any potatoes but I do have a new box of Hungry Jack Instant Mashed Potatoes, I DO have fresh onions, I don't have any heavy whipping cream but I DO have powdered buttermilk. Do you fine people think I can pull this off? 🤭
@@devinthomas4866 maybe if you put some butter in the mashies and lay in it down flat on a lighly greese pan and put it in the oven under a broiler watch for brown and crispiness . and take turn over and put it back. take out to let cool . cut in peices add cream and put in pie . that could work . just thought of it. Hopehully it works .
Bridget Lancaster: "And what do you use for your egg wash?" Keith: "Eggs." WOW! Really Bridget? I will leave it there! Thanks, Keith, for a respectful answer to an absurdly ------------------ (fill in the blank) question.
This is just one of the many variations of a quiche. The word quiche has its origin in the German word "kuech", which means "cake" or "pie" in the Lorraine dialect.
when I make dauphinoise potatoes and I use nutmeg in that. It is not overpowering more enhances the cream if that makes sense. I'm not a fan of nutmeg either.
You guys are so clear in your recipe guidelines even in the videos but this one was unbelievably confusing you didn't explain when the butter was to be diced how one butter was different than another butter the difference in the two flours, just getting started I'm starting to believe that ATK thanks we have been watching you for years and are more expert chefs than you think we are. We're not. You've consistently been my favorite go to program. I've learned how to bake potatoes how to do corn how to make Great Southern dishes barbeques brisket etc because of you. But now I'm really getting pissed off at you and I want you to fix this and remember that you're not dealing with chefs as confident as you are
The difference in the butter is one part used is frozen and one part just cold. The cubed butter is used so it can be fully incorporated into the flour. The frozen grated butter is used frozen so it doesn’t mix into the second part of the flour but to remain as pieces of butter which will make the crust flaky. Ice water is used to hydrate the flour while not melting the butter pieces. The dough is refrigerated so the butter pieces don’t melt while the dough is hydrating and when rolled. @8:20 the pockets of butter are explained. @2:00 the gluten for structure is mention. I only made two pie crust in my lifetime, the first was over worked and tough, the second was the best crust ever ate. I followed Alton Brown steps to the tee which basically was to refrigerate the bowl, the flour, butter etc to insure the butter remained hard. I even put the mix back into the refrigerator a few times between steps to keep the flour and butter cold. The key steps included not letting the butter soften and not to overwork the dough.
This is not a French recipe! The French would never use the ridiculous imperial system to measure ingredients. C'mon USA, catch up with the other 96% of the world!
In the recipe from my region in France the sliced potatoes are massage with walnut oil before being cooked into the pie in the oven. And the sour cream is added at the end. Once the pie is cooked the top is open and we put the cream inside. The cold cream with hot pie is great
Disclaimer: I cheat a little and often precook my potatoes to be sure they are well done
Awesome inside and tips!!!!❤️🔥❤️🔥
That sounds amazing 👏!
I'm from Bergerac and also preboil the potatoes a little first🇨🇵💋
I would think it would be creamier to add the cream before cooking like he did
@califdad4 I am not a specialist in cooking but when the cream is added before it makes a completly different texture as the cream is cooked. It does not taste bad but it is a complete different experience
This is a spectacular recipe and we're so glad you've taught us how to do it. All people who love potatoes will drool over it.
Just watching the video was making my mouth water. Can't wait to try this as a side dish for Christmas!
That’s exactly what I’m going to do. For Christmas breakfast
Good luck!
his attention to the crust inspired me to experiment with my pizza crust to great satisfaction. muchos gracias. you probably didnt expect that, but you never know how you'll inspire someone else.
Thanks...now speak English or GTFO!
What did you do to your pizza crust
I'll take mine with bacon, please! Oh, I am definitely making this! Thanks for the recipe. 😋
Precooked & crumbly?
Love this chef he is so charming and explains everything so well.
I've made the traditional way several times and it's a bummer when it turns out dry. Going to try it this way next time. 👍
I've made a very similar pie called hommity that I found on What's for tea? Channel. Cheryl gives great instructions for the Scottish dish.
A keeper recipe . Thanx a bunch
mouthwatering
Killer pie crust recipie! Thank you for posting and love the channel.
My wife made that yesterday it's so delicious even better this morning for breakfast. I highly recommend it
Such a gorgeous crust, & I'm also picturing a chicken pot pie 🥧 also! Mmmmm.
I want to make this with a layer of thinly sliced salmon. I think I will try it soon
I love when you guys use the food processor, blender, mixers etc... in the cooking process.
This is not only a beautiful creation but also such a detailed lesson
'That's dirty'
Oh, ATK... who knew you were so... saucy...! 😂😂
That’s my kinda pie😋
Oh yeah? Bridget's got my kinda pie.
Definitely a masterclass for pie crust formation. Wonderful!
Humm, 😋😋 it looks so good. Thanks for the recipe 🙏
I'm definitely drooling... for Keith. I wish we got more videos with him. The potato pie looks great too.
I just watched Jamie and Julia Tourte Limousine. While his video is hilarious, this is a much more thought out and approachable way to get these results.
I had an individual version of this from a bakery in Limoges. Perfect street food!
What, exactly is "street food"?
@@thespiritof76. I don't know what the official definition is, but I consider street food to be anything I can eat by hand, walking down the street or sitting on a park bench.
@@lawrencebaker2318 Really? You ate a potato pie by hand? While walking down the street? Slow down and enjoy life and eat with utensils.
Why ? the Limosin version is only a pasty !
My grandaughter made this and I cannot say enough good things about it. EXCELLENT!
Sounds a bit like the potato pie my French- Canadian Grand-Maman used to make but she made hers with mashed potatoes. So amazing 😋 We’ve been making it for Holiday meals for decades.
Just amazing 👏
this is the third video on pie crust i've watched, it looks so easy, but I guess it's not a vocation of mine, and if I need pie crust, pillsbury pre-made is for me. The making of it seems to go okay, but when it comes to rolling it out, it sticks to everything.
congrats on making it look so easy
This pie is incredible - the filling almost tastes like mac and cheese. Took me a while to make and was well worth it.
Butter, more butter and then cream. So French.
This dish was a stunner, looked great (even though I used a too-small pie pan), and tasted even better. My cream (before baking) seemed way too thick but it still turned into a creamy sauce after baking. I was also, worried that the whole dish would just turn into one big solid lump of mashed potato, but the potato slices still held together fine like a good gratin should. Definitely use something to keep the crust from burning. I also used a baking sheet underneath because I was sure the cream or butter would (and did) seep out, even though I was sure my top and bottom were adequately sealed. Talk about rich, definitely high on the yumminess scale, these potatoes are worth the effort and are highly recommended.
my mouth was watering and the tart looked good too
11:20 the school of Sesame Street sarcasm comes into play!! Love it!
nice pastry technique
The French version that I really like is something like a round potato and cream pasty, I cannot remember what it is called but I found them in the Limousin and it is wonderful. Not so damn fancy as this,or so dark brown ! you can find them in the supermarkets.
10* chef magician magnifique !!! have some Au gratin potato-onion pie like a stuffed baked potato - but sooooo much better !
Looks good!!🕊
OH MY !!!!!!!!!!!!!!!!!!!!!!!!!!!Definitely making this !!!
Several comments about the eggwash. Eggwash can be made from a lot of diffrent things. Milk, water, butter, eggwhites, yolks and vegan options.
This looks amazing!
Time you folks did a French Canadian Tourtière. This one looks good too. :)
Can't wait to make this pie.😋
Imagine mixing in a bit of cheese 🧀
I watched this a couple times recently on Create. Keith has great recipes and is a master at getting the technical aspects down. The key to this one is the crust, but also is probably the hardest for the home cook. I may try this just as a potato/onion casserole, and use the cooking tips he showed. By the way, I always like to see Bridget on any segment. Lan is very good also, and my favorite is Christy. ( I can't take Julia anymore)
Yum looks easy
Good job!
Carb fest! YAY!!! 😋😋💓💓
It is only missing cheese. heheheh So gorgeous!
A lil Gruyere? My thought too
Looks great though
No ! no cheese !! it would be something else then, it would not be better, it would be different.
The effort required to do this right is an effective deterrent. The 30 minute version would be of some interest.
I'm going to add a good Parmesan to the cream mixture.
My cousin used to make the best pie crust and she didn't use butter, she used shortening and everyone who had one of her crust swore she had to use butter
I noticed that the pie plates you use in your videos is not the same as the one you recommend through Amazon. Why is that? I like the look of the one in the video, the one on Amazon is stainless steel. Thanks!
Looks delicious. How many hours from start to eat?
This is an all day process, I'm sure
Do you know what looks the most luscious? Keith’s beautiful hair…
Yeah, I know what you mean. Wouldn't you just love to dig into a big piece of this potato pie and find one of his long luscious grey hairs in your mouth? Merry Christmas!
@@thespiritof76. Ooooohhh if it’s a pubic hair even better!!! Happy Holidays!!
@@vidaurreta It doesn't surprise me you FEEL this way. Seasons Greetings!
how many ml is 1/2 cup pls? 1 cup is 240ml or 250ml?
Could you use puff pastry or phyllo dough instead ? I would like to make this for Christmas dinner .
Puff pastry : yes. Phyllo : no.
❤️
The thumbnail was uninspiring but the video absolutely was not. So subtle.
So could you take this recipe and just pour it into a casserole and make scalloped potatoes with this recipe?
It should work just fine. I was thinking that too. Potatoes and pie shell is just too much carbs lol
Alright hear me out. Beat like, 8 eggs into that mixture and make a large frittata
@@48956l but it's not the 90's
And what do you use for your egg wash? ...Eggs!!!🤣🤣🤣
@@destineydevereux4722 frittatas never go out of style
😋👍🏻
Lemmy Kilmister?!? Lead singer and bassist for Motörhead?!?!? I thought you were dead! Love your music, man...
7:25 "Gorgeous".
(Its a freaking potato.) 🤠
Is there a low carb version?
This looks wonderful! I have a question - we don't use plastic wrap at all, so what would be our alternative process to wrap/push the dough ( 3:57 onwards) to create that fissure free disc?
Beeswax wraps works.
Here in Lancashire, England, this is a traditional pie called a Butter Pie! Tends not to have the cream though.
Well then it's not the same thing!
@@KitKat-yw8cv
Congratulations on missing the point.
Fabolous
Why doesn't ATK have a restaurant?
I know, they're different animals, but I would definitely eat at their restaurant if they had one.
that pie looks as sexy as Keith's Hair! "What do you use for your egg wash?" ... matter-of-factly "Eggs" ... "Nice" LOL
That’s dirty 😂, just what i was thinking
That's a Canadian "out" if I've ever heard one...
Have to agree that's dirty,I was about to jump through the TV
ATK- Would you please make a gluten free version of this potato pie for those of us who can't eat wheat? It looks tasty.
You can eat wheat, gluten free is just people who are either taking a ridiculous trend seriously or have an eating disorder
@@babaghanoush1124 I suggest you get educated. Celiac is NOT an option it is an autoimmune disorder. You are showing your ignorance and it's not attractive.
@@llshamp1424 you don’t have celiac
@@babaghanoush1124 If someone has a digestive disorder- it's no joke. Just because you don't understand it, doesn't mean it doesn't exist. Be grateful it doesn't affect you and eat the pie.
@@karenmcquaid7229 The fact is that the vast majority of people who say that they have celiac are white suburban moms who do reiki crystal yoga and read on a blog somewhere that if they stop eating gluten they’ll live to 100 with the skin of a 30 year old, never have depression every other health problem will go away.
You’re more likely to meet a white, black or middle eastern person with polydactyly ie extra fingers than you are to meet one with celiac disease, it’s marginally more common among people of steppe ancestry whose bodies developed to live mainly on meat and dairy with very few cereals, so if you’re a Mongol or a Kazakh I apologize, otherwise I stand by my statement that your celiac is as real as your crystal chakras.
I like this dish but I end up in a coma after eating so much carbs
Who do you cut onions and NOT cry??
Peel the onion chop it in half soak it in water with a pinch of salt and it kills the compound that makes you cry when chopping
I have Pillsbury pie crusts, I don't have any potatoes but I do have a new box of Hungry Jack Instant Mashed Potatoes, I DO have fresh onions, I don't have any heavy whipping cream but I DO have powdered buttermilk. Do you fine people think I can pull this off?
🤭
I do!
Yes good luck . just use magic from the dark forest with pixy dist . of course you can with love too.
Yes, you'll have mashed potatoes
@@devinthomas4866 maybe if you put some butter in the mashies and lay in it down flat on a lighly greese pan and put it in the oven under a broiler watch for brown and crispiness . and take turn over and put it back. take out to let cool . cut in peices add cream and put in pie . that could work . just thought of it. Hopehully it works .
😂
Bridget Lancaster: "And what do you use for your egg wash?" Keith: "Eggs." WOW! Really Bridget? I will leave it there!
Thanks, Keith, for a respectful answer to an absurdly ------------------ (fill in the blank) question.
Dark Cloud 2 anyone?
This recipe is so great .... but the elephant in the room is .... Keith is becoming hotter and hotter....
where's the cheese!!! Ugh I'm so American
Why would
Yum,
Although I have a suspicion this isn't how the French did it. 😋
Seems a bit of a hassle.
French cooking can be very detailed and process-heavy. I bet this is close to real deal French technique
@@devinthomas4866 I'm not talking Haute cuisine. I'm talking about the farmwife who comes in at the end of the day with the potato harvest.
I mean the guy went three times around just to do the pie crust edge. Everyday common folk ain't got time for that. Lol
@@AdamBechtol I bet you are right.
God damnnnn I am gonna gain so much weight. Merci boucoup
Potatoes are healthy
Why make it complex than you can make it to simple
I'd probably vomit if I ate this but I know someone that would love it so I'm going to try making it.
jajajajajajaja vaya chiste xD
Since I can't eat potatoes, Can I use celery root?
Trt sweet potato or parsnips.
This is just one of the many variations of a quiche. The word quiche has its origin in the German word "kuech", which means "cake" or "pie" in the Lorraine dialect.
A tourte has crust on top. A quiche does not. That's the difference.
tourte AKA tarte?
No. Tarte does not have pastry on top.
"Tourte aux Pommes de Terre"
No, this is a pie, not a tourte, there is no such thing as a tourte. Nor is it even close to a tourtiere.
Not sure about nutmeg added to potatoes. 🤔
My family does not care for cinnamon in chili, also.
Keith has some fabulous recipes. 👌 Thank y'all.
when I make dauphinoise potatoes and I use nutmeg in that. It is not overpowering more enhances the cream if that makes sense. I'm not a fan of nutmeg either.
You're not going for pumpkin pie spice levels, just a pinch for a certain je nais cest quoi.
You don't taste it, it just helps brings out the flavor.
@@sandrah7512 They are Cooks Illustrated!
Can you make this dough with 1:1 GF flour mix?
So its quiche with potatoes and cream instead of eggs and cheese
Quiche is defined by the fact that it has egg
Quiche does not have pastry over the top.
And 14 hours later it’s ready! Seriously who has time for that??
Someone who cares about making good food for their family
Go away if you don’t like what’s on!
I dint know the french were poor
We learn something every day.
*Janet Jackson sent me here.*
Amazing dish! Mr Charming needs a little work. He's missing that camera-ready sparkle.
As an asian this looks bland , but it's ok i know our taste buds are different from West 🤣
Did we ask!?????
Don't force yourself, no worries
"What do you use for your egg wash?" Ask a stupid question....
I put melted butter in mine
PulTZ? Or pulSE?
Pulse
this seems like a bit much lol
You guys are so clear in your recipe guidelines even in the videos but this one was unbelievably confusing you didn't explain when the butter was to be diced how one butter was different than another butter the difference in the two flours, just getting started I'm starting to believe that ATK thanks we have been watching you for years and are more expert chefs than you think we are. We're not. You've consistently been my favorite go to program. I've learned how to bake potatoes how to do corn how to make Great Southern dishes barbeques brisket etc because of you. But now I'm really getting pissed off at you and I want you to fix this and remember that you're not dealing with chefs as confident as you are
The difference in the butter is one part used is frozen and one part just cold. The cubed butter is used so it can be fully incorporated into the flour. The frozen grated butter is used frozen so it doesn’t mix into the second part of the flour but to remain as pieces of butter which will make the crust flaky. Ice water is used to hydrate the flour while not melting the butter pieces. The dough is refrigerated so the butter pieces don’t melt while the dough is hydrating and when rolled.
@8:20 the pockets of butter are explained. @2:00 the gluten for structure is mention.
I only made two pie crust in my lifetime, the first was over worked and tough, the second was the best crust ever ate. I followed Alton Brown steps to the tee which basically was to refrigerate the bowl, the flour, butter etc to insure the butter remained hard. I even put the mix back into the refrigerator a few times between steps to keep the flour and butter cold. The key steps included not letting the butter soften and not to overwork the dough.
Keith explained every step
The technique was very well explained. No need to get "pissed off" at ATK; you're getting quality recipes for free.
But you asked so nicely!!!!
This is not a French recipe! The French would never use the ridiculous imperial system to measure ingredients. C'mon USA, catch up with the other 96% of the world!