The potato pie is a veritable institution in Bourbonnais ... to say we were even in the canteen at college Jules Ferry Montluçon supervisor where I ...
There are as many recipes for this famous specialty bourbonaise than families in Auvergne ... The best I've eaten is the one that was a pastry baker who was on the Rue du Port in Clermont-Ferrand ... "Was" because unfortunately the craftsman has closed up shop ... what a drama! It was also blanks Paris to fall down!
short, I wanted to do one and here's my version:
Ingredient:
- potatoes
- of onion
- cream
- salt, pepper, chives
- the pastry house
Method:
Follow the pictures!
Peel the potatoes, peel the onion, grate the mandolin.
Spread the dough, lower it into the mold. 
Y put the potatoes and onion layer, alternating with pepper and salt
Prepare a "sauce" with cream, chives and salt and pepper. 
Add the mixture over the potatoes. 
Cover dough and allow a small frown fireplace for cooking. 
Bake 45 minutes at 180 ° C. 
Cut the "hat" and add the cream. 
Collapse and serve. 
And here's the result!
A accompanied by a good salad!
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