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Pate a La Rapure (Grated Pie)

Pate a La Rapure (Grated Pie recipe image
This hearty Acadian classic, known as P&# 195;¢té àla Rappie, is a comforting casserole that highlights the rich flavors of home-style cooking. The dish centers on shredded potatoes simmered in a flavorful chicken broth, creating a savory, custard-like base. Topped with tender, shredded chicken and finished with crispy browned edges, it offers a delightful contrast of textures. The addition of onions, celery, carrots, and thyme infuses the potatoes with deep, aromatic warmth. Perfect for a cold evening or a family dinner, this recipe brings the rustic charm of French-Canadian cuisine to your table. It is a satisfying, wholesome meal that feels both nostalgic and deeply nourishing, relying on simple ingredients to create a complex and satisfying flavor profile.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 510.8
Dietary: Gluten-free
Description
This hearty Acadian classic, known as P&# 195;¢té àla Rappie, is a comforting casserole that highlights the rich flavors of home-style cooking. The dish centers on shredded potatoes simmered in a flavorful chicken broth, creating a savory, custard-like base. Topped with tender, shredded chicken and finished with crispy browned edges, it offers a delightful contrast of textures. The addition of onions, celery, carrots, and thyme infuses the potatoes with deep, aromatic warmth. Perfect for a cold evening or a family dinner, this recipe brings the rustic charm of French-Canadian cuisine to your table. It is a satisfying, wholesome meal that feels both nostalgic and deeply nourishing, relying on simple ingredients to create a complex and satisfying flavor profile.
Ingredients
  • 1 Chicken Lb boiling
  • 5 pound Potatoes
  • 2 Onions; medium- chopped
  • 1 Celery Stalk-diced
  • 1 Carrot; grated
  • 1/4 teaspoon Thyme or
Directions
  1. 1
    Cut the chicken into individual pieces and place them in a large saucepan.
  2. 2
    Cover the chicken with cold water and bring to a boil over medium-high heat.
  3. 3
    Add the chopped onions, diced celery, grated carrot, thyme, a bay leaf, salt, and pepper to the pot.
  4. 4
    Cover and simmer for 1 1/2 to 2 hours, or until the chicken is tender and easily pulls away from the bone.
  5. 5
    While the chicken simmers, peel the potatoes and grate them over a bowl of cold water.
  6. 6
    Remove the cooked chicken from the broth and set aside to cool; reserve the broth.
  7. 7
    Place the grated potatoes in a clean cotton cloth or cheesecloth and squeeze firmly to remove as much liquid as possible.
  8. 8
    Transfer the squeezed, dry potatoes to a saucepan.
  9. 9
    Add enough of the reserved hot chicken broth to the potatoes to almost cover them.
  10. 10
    Stir thoroughly to combine the potatoes and broth, then season lightly with salt.
  11. 11
    Simmer the potato mixture over low heat for about 10 minutes, stirring occasionally.
  12. 12
    Preheat the oven to 350ðF (175ðC) and generously grease an 8-inch square baking dish.
  13. 13
    Spread half of the cooked potato mixture into the bottom of the prepared baking dish.
  14. 14
    Remove the meat from the chicken bones and shred it; spread the shredded chicken evenly over the first layer of potatoes.
  15. 15
    Top the chicken layer with the remaining half of the potato mixture.
  16. 16
    Finely mince one small onion and mix it with 1/4 teaspoon of pepper and diced fat salt pork (or butter substitute).
  17. 17
    Scatter the onion and fat mixture over the top of the casserole.
  18. 18
    Bake for 30 minutes, or until the top is golden brown and crisp.
  19. 19
    Serve hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 510.8kcal
% Daily Value *
Total Fat 3.7g6%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 80.9mg4%
Total Carbohydrate 99.8g34%
Dietary Fiber 13.6g55%
Sugars 6.0g
Protein 18.5g37%

* 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

**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

**Ingredient Substitution:** Traditional recipes use salt pork for flavor. For a vegetarian or vegan variation, omit the chicken and salt pork, using vegetable broth instead, and substitute the fat with olive oil or vegan butter.

**Technique Tip:** Squeezing the potatoes thoroughly is crucial. If they are too wet, the casserole will be soggy rather than having the desired creamy, custard-like texture.

**Cultural Note:** "Rappie" or "Rapore" comes from the French word "rapure," meaning grated. This dish is a staple of Acadian cuisine, often served during holidays and family gatherings.

Keywords: acadian, chicken, comfort food, casserole, celery, carrots, potatoes, grated, thyme, broth, franco-canadian, simmered, hearty, rustic, traditional, onions, rapure, rappie, baking, layered
Read it online: https://www.chefs-mate.com/recipe/pate-a-la-rapure-grated-pie/