en

en

Pnr Livradois Forez Jda4824 Photo J.damase

La patia, the Auvergne snack that goes with the body

The wind is blowing across the Livradois-Forez plains. This morning, frost covered the garden. The thermometer indicates winter temperatures and the nose is red as the cold settles in Auvergne. Time to prepare a comforting meal. A meal from the Forez mountains: patia. Firstly, to warm you up from the inside, and secondly, to enjoy a moment of gourmet fulfillment. The recipe is simple: potatoes, cream, butter, milk, garlic and seasoning. Look no further, you’ll find no excuse not to succumb.

The Patia recipe

Patia, which can also be pronounced in the feminine (la patia), is a widespread Auvergne speciality in the Forez mountains. It dates back to the Middle Ages, when families settled in the Hautes-Chaumes du Forez created Fourme d’Ambert. No blue-veined cheese in this recipe, however, but a key ingredient, also produced by Forez dairy cows: cream.

List of ingredients

-1 kg of good potatoes
(Bintje, Mona Lisa or Chérie)
-1 liter fresh cream
-75 g butter
-250 ml milk
-1 clove garlic
-salt and pepper

Step 1:

Choose your finest cast-iron casserole dish
and rub the opened garlic clove along the side.
Then grab your peeler,
that everyday tool invented in Thiers,
and peel your potatoes.
Then dare to use a mandolin
to slice potatoes (not your finger)
or simply use your favorite knife.

Step 2:

Melt the butter in the casserole dish.
Then plunge the potatoes into it
and sauté for a few moments.
Add the crème fraîche and milk.
And here's the secret to this gourmet recipe:
simmer over a low heat for 3 hours.
Then the magic happens.

Step 3:

A quarter of an hour before the end of cooking time, season with salt and pepper to taste. To finish, if you'd like your patia to have a gratin effect, put it in the oven for a few minutes on the grill setting.
Enjoy warm, in the warmth of your warmest friends and family. To conclude: green salad and local charcuterie go well with patia.

La Patia

In summer, patia can also be enjoyed at altitude at the Jasserie du Coq Noir. Reservations required.

You'll also like

no image

..

Close