Pate A La Rapure (Grated Pie

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Servings: 6 Difficulty: Advanced
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A hearty Acadian casserole featuring tender chicken and savory grated potatoes baked to golden perfection.
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Pâté àla rapure is a comforting Acadian classic that combines slow-simmered chicken with a unique topping of grated, squeezed potatoes. This dish offers a satisfying texture contrast between the tender meat and the crispy, savory potato crust. Rich in flavor from the homemade broth and aromatic herbs, it is perfect for family dinners or cold winter evenings. Simple ingredients come together to create a meal that feels both rustic and refined, delivering a warm, home-style satisfaction that pairs well with a simple green salad or crusty bread.

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Pate A La Rapure (Grated Pie

Author: chefs-mate Cooking Method: , Cuisine: , Courses:
Difficulty: Advanced
Servings: 6 Calories: 500.2

Description

P&# 195;¢té àla rapure is a comforting Acadian classic that combines slow-simmered chicken with a unique topping of grated, squeezed potatoes. This dish offers a satisfying texture contrast between the tender meat and the crispy, savory potato crust. Rich in flavor from the homemade broth and aromatic herbs, it is perfect for family dinners or cold winter evenings. Simple ingredients come together to create a meal that feels both rustic and refined, delivering a warm, home-style satisfaction that pairs well with a simple green salad or crusty bread.

Ingredients

Directions

  1. Place chicken pieces in a large saucepan or stockpot.
  2. Cover with cold water and bring to a boil.
  3. Add chopped onions, diced celery, grated carrot, thyme (or bay leaf), salt, and pepper.
  4. Cover and simmer for 1.5 to 2 hours, or until the chicken is tender.
  5. While the chicken cooks, peel and grate the potatoes into a bowl of cold water.
  6. Drain the potatoes and squeeze them in batches using a clean cotton cloth or cheesecloth until quite dry.
  7. Place the squeezed potatoes in a saucepan.
  8. Add enough boiling chicken broth to the potatoes to almost cover them.
  9. Stir thoroughly and simmer over low heat for about 10 minutes, stirring occasionally.
  10. Season the potato mixture lightly with salt.
  11. Preheat oven to 350°F (175°C).
  12. Generously grease an 8-inch square baking dish.
  13. Spread half of the potato mixture into the bottom of the baking dish.
  14. Remove chicken from broth, debone, and shred or chop the meat. Spread the chicken over the potatoes.
  15. Cover the chicken with the remaining potato mixture.
  16. Mix the minced small onion, 1/4 tsp pepper, and diced salt pork (if using) and sprinkle over the top.
  17. Bake for 30 minutes, or until the top is golden brown and crisp.
  18. Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 500.2kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 63.5mg3%
Total Carbohydrate 97.2g33%
Dietary Fiber 12.9g52%
Sugars 4.9g
Protein 18.3g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The term "rapure" comes from the French word "râpé," meaning grated, referring to the grated potatoes used in the dish.

Salt pork can be omitted for a leaner version, though it adds traditional flavor and crispiness to the topping.

Ensure the potatoes are squeezed very dry to achieve the right texture for the gratin layer.

Keywords: acadian, canadian, chicken, casserole, comfort food, grated potatoes, homestyle, main dish, potato pie, rapure, rustic, savory, winter meal
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