Left-Brain / Right-Brain Cookery

A double-take in the kitchen

Tarte “Patat”

Tarte "Patat"



TARTE “PATAT” by Right Brain Joanna

Here’s a potato and parsnip side dish that might, despite its down market moniker, outshine the prime rib roast that I served with it. “Patat” is a French Canadian colloquialism for pommes de terre – which translates as potato!

375F/190C    35 minutes

Serves 6-12 (dependent on your number of side dishes)


2 large leeks, green removed, washed thoroughly and slivered

18oz/560g, about 2 large russet potatoes, weighed after peeling

8oz/250g about 2-3 parsnips, weighed after peeling

1/2c/125g unsalted butter, plus extra for pan preparation

3 tbsp/45ml dry white wine

1/2c/20g fresh breadcrumbs

3 eggs, beaten

1c/250ml 35% cream (heavy whipping)

1 1/4c/100g gruyere, grated and divided (or other melty Swiss cheese)

1 tsp/6g salt

1/4 tsp/.5g freshly grated pepper

Large pinch freshly grated nutmeg


Prepare two 9-inch/23-cm pie plates by buttering liberally

  1. Melt butter in a pan: set the leek to slowly cook until well wilted.
  2. Meanwhile, grate the potato and parsnip and toss thoroughly with the wine to prevent discolouring.

3.Mix the leeks, potato and parsnip with the eggs, cream, half of the cheese, salt, pepper, and nutmeg.

  1. Distribute the mixture into the two pie plates and bake for 35 minutes or until set. Place the remaining cheese over top and set under the broiler to turn golden brown.


If you have a “first piece pie server” as in the pictured pie plate, butter it and place it in the pie plate before adding filling. It is a good kitchen toy to make service a lot tidier.

For a dinner party, you can make up this dish two days ahead and simply reheat for about 15-18 minutes at 350F/180C.


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