Cook the Book Fridays: Potato Tourte from Everyday Dorie

Potato Tourte from Everyday Dorie on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and it’s a beauty!

Potato Tourte is a double-crusted puff pastry pie filled with thinly sliced potatoes, some herbs and seasonings. Simple ingredients baked to golden perfection and then, just when you think it couldn’t get any better, you pour in some heavy cream and bake it some more…

Sliced Potato Tourte from Everyday Dorie on eatlivetravelwrite.comIt’s not a quick recipe – slicing all those potatoes (2lbs) thinly takes some time… I didn’t use my mandoline as I had some smaller-sized potatoes that I was able to slice thinly by hand but Dorie recommends a mandoline using to make sure they are even and thin slices.  And even though it takes some time, it’s also not a difficult recipe – it just requires some assembly.

I have to admit that pouring in the cream to finish baking the tourte felt a little precarious – the cream all stayed put as I was pouring (some escaped through the edges of the pastry when it was baking though – not pictured!) but when it came out of the oven, it felt like it was never going to “set”. That’s the hard part – waiting…. Once it’s out of the oven you need to let it rest before you slice into it although all you’ll want to do is eat it. It smells SO good – and the taste? It’s sublime. Buttery, rich, creamy – it tastes SO decadent (yet it’s made with simple ingredients – the magic of butter!).

A slice of Potato Tourte from Everyday Dorie on eatlivetravelwrite.comI made a full-sized tourte and Neil and I enjoyed it for a number of meals – it reheats really well. I AM intrigued about making mini versions of this though – imagine how cute they would be?

Get the recipe for Dorie Greenspan’s Potato Tourte on page 220  of Everyday Dorie.

Buy Everyday Dorie and join us cooking our way through the book!

Everyday Dorie cover on eatlivetravelwrite.com

Buy Everyday Dorie on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!


Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


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In the French Kitchen with Kids cover on eatlivetravelwrite.com

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10 Responses to Cook the Book Fridays: Potato Tourte from Everyday Dorie

  1. Mr. Neil March 8, 2019 at 08:47 #

    The aroma walking into the house as this has been baking is the absolute definition of comfort food. (Almost on par with a roast chicken…)

    Nice and rich, and so many options to spruce this up with perhaps a different spice set, or a few (pre-fried) lardons.

    But on its own, delicious and as Mardi says, served us for a few meals and lunches!

  2. MARY H HIRSCH March 8, 2019 at 13:31 #

    I liked this tourte as well as you and Neil did, Mardi. I didn’t have a mandoline so I just thinly slice the potatos, no problem. I didn’t even peel them. (not sure I could find a peeler) It is one of the prettiest and most photogenic recipes that we have done in a long time. Yummy, also. The butter. The cream.

  3. Cakelaw March 9, 2019 at 02:29 #

    It looks devine!

  4. Joyce, Kitchen Flavours March 9, 2019 at 09:23 #

    I did not use a mandolin either. These tourte was so delicious! We love it!

  5. Cheznana March 9, 2019 at 10:38 #

    Another fantastic recipe from Dorie that I’m sure we will all be repeating. Yours looks great, so nice and browned.

  6. Emily March 10, 2019 at 03:19 #

    Your tourte looks awesome!! I felt it tasted even better the next day. I too used a knife to the potatoes.

  7. steph (whisk/spoon) March 10, 2019 at 13:46 #

    gorgeous–your top crust looks so inviting! i’m having leftovers tonight.

  8. Cher March 11, 2019 at 12:12 #

    The cream seepage had me a little nervous, but I stopped when it felt like too much and all worked out well. I was given “permission” to make this again – with or without the very dark crust that the first version had.

    Enjoy your break!

  9. Shirley @ EverOpenSauce March 11, 2019 at 13:17 #

    In reaction to the task of pouring heavy cream in the tourte, I added more vents and you made a bigger cut in the center. They all work beautifully. This tourte so delish!

  10. tricia s. March 11, 2019 at 20:26 #

    Love the color you got on yours ! Wasn’t this just fabulous ? I also did not use a mandolin and while it took some prep time, I was expecting it to be even worse so considered it a victory lol. I’m loving the posts of your adventures in Paris – enjoy !!

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