Pâté aux Pommes de Terre with a Twist

Ingredients

• 1.5 kg (3.3 lbs) potatoes, peeled and thinly sliced 1.5 kg (3.3 lbs) potatoes, peeled and thinly sliced
• 200g (7 oz) bacon, diced 200g (7 oz) bacon, diced
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 250g (9 oz) mushrooms, sliced 250g (9 oz) mushrooms, sliced
• 200g (7 oz) Gruyère cheese, grated 200g (7 oz) Gruyère cheese, grated
• 4 tablespoons butter 4 tablespoons butter
• 4 tablespoons all-purpose flour 4 tablespoons all-purpose flour
• 500ml (2 cups) milk 500ml (2 cups) milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh thyme leaves for garnish Fresh thyme leaves for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 40g (6g sugars)
• Protein: 18g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   In the same skillet, melt 2 tablespoons of butter and sauté the onions until caramelized. Remove the onions from the skillet and set aside.
4. 4.
   In the same skillet, melt the remaining 2 tablespoons of butter and sauté the mushrooms until golden brown. Remove the mushrooms from the skillet and set aside.
5. 5.
   In a saucepan, melt the remaining butter over medium heat. Stir in the flour to create a roux. Cook for 2 minutes, stirring constantly.
6. 6.
   Gradually whisk in the milk until the mixture thickens. Season with salt and pepper.
7. 7.
   In a greased baking dish, layer half of the sliced potatoes. Top with half of the bacon, caramelized onions, sautéed mushrooms, and grated Gruyère cheese. Pour half of the milk mixture over the layers.
8. 8.
   Repeat the layers with the remaining ingredients, finishing with a layer of potatoes on top. Pour the remaining milk mixture over the top layer.
9. 9.
   Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
10. 10.
    Garnish with fresh thyme leaves before serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the dish.
• Gruyère cheese — For the best flavor, use freshly grated Gruyère cheese. It melts beautifully and adds a nutty taste to the pâté.

Tips & Tricks

• To save time, you can prepare the caramelized onions and sautéed mushrooms in advance and store them in the refrigerator until ready to use.
• Serve the pâté with a side of fresh green salad to balance the richness of the dish.
• Feel free to experiment with different types of cheese, such as Emmental or Comté, for a unique twist on the recipe.
• Leftovers can be reheated in the oven or enjoyed cold the next day for a delicious lunch.

Serving advice

Serve the Pâté aux Pommes de Terre warm, straight from the oven, as the flavors and textures are at their best. Cut it into generous slices and accompany it with a side of mixed greens for a complete and satisfying meal.

Presentation advice

When serving, garnish the Pâté aux Pommes de Terre with a sprinkle of fresh thyme leaves to add a touch of color and freshness. The golden crust and layers of potatoes will make for an impressive presentation on any dining table.