The Welsh tatin pie: Difference between revisions

<ul><li>- Cut (half a cm) and boil the potatoes for 10′, drain and run them under cold water.</li>

<li>- Mix the crème fraiche with chopped parsley, salt and pepper.

</li><li>- Butter the mold and line the sides of the tin with pastry.

</li><li>- Cut the leeks in clean 4cm long sections all the way to the green. Arrange the leek properly inside the tin and cover with the cream.

</li><li>- Arrange the potatoes and spread generously with oil before covering the top with a round piece of flat pastry. Seal the sides.

</li><li>- Once you have built the potato pie, bake it for 40′ at 180°C.  

</li><li>- Let the pie cool down before unmolding it on a flat plate: run knife along the sides of the pie, put a plate on top and turn the pie over. Tap the sides and lift the tin to unveil the Welsh tatin pie.</li></ul>