Potato Tourte | Step-by-Step | Everyday Dorie

It’s not everyday you make a potato tourte, although the name may suggest an ordinary everyday fare. Let’s be clear, it’s not everyday I put gorgeous food on the table — that deserves a kiss (from Dorie) and all the accolades. Hats off to Dorie for guiding us through this recipe. She writes in a clear voice and with such exquisite details that allow me to successfully showcase the potato tourte.

You may wonder what a potato tourte is. It is France’s answer to our double-crust pie. And of course, with a whiff of French nonchalance.

Obviously, you can’t make do with a standard pie crust. The recipe calls for puff pastry. Not the dough I make at home since it’s labor intensive to do. Moreover, you need two of them. Yes, top and bottom. In between, you get more than a pound and a half of thinly-sliced potatoes, and onions, garlic and herbs.

After the initial baking, the tourte is taking on a lovely shade of “bronze.” Wait, it doesn’t end there: you pour heavy cream into the tourte vent(s) and bake it some more. By then, you can sense that something splendid is about to happen.

If I sound giddy, instead of my usual serious and down-to-business tone, it’s because I am. So, perhaps I should stop talking and let the pictures of the making and the final tourte speak for themselves.