Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pati a La Rapure (Rappe Pie) Recipe
    Lost? Site Map

    Pati a La Rapure (Rappe Pie)

    Pati a La Rapure (Rappe Pie). Photo by NoraMarie

    1/1 Photo of Pati a La Rapure (Rappe Pie)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    LiisaN's Note:

    A French-Canadian potato casserole-very similar to a hash-brown casserole. Comfort food. Found this on the internet in response to a conversation. I am posting for safe-keeping.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large stockpot, place chicken, quartered onions, 1 carrot, celery and salt.
    2. 2
      Add water until ingredients are just covered.
    3. 3
      Bring to boil.
    4. 4
      Reduce heat to simmer and skim off any impurities that rise to the surface.
    5. 5
      Simmer 2½ hours or until meat is tender.
    6. 6
      When done, remove skin and bones from chicken and cut meat into pieces.
    7. 7
      Strain stock, discard vegetables and reserve liquid.
    8. 8
      Preheat oven to 400°F
    9. 9
      Fry bacon until crisp.
    10. 10
      Peel potatoes then grate very fine, or purée in a blender.
    11. 11
      Squeeze 1 cup of potatoes at a time through a clean dish towel to remove liquid.
    12. 12
      Reserve all liquid.
    13. 13
      Place drained potatoes in a large bowl. Measure liquid.
    14. 14
      Measure out an equal amount of chicken stock then discard potato liquid.
    15. 15
      In a stockpot bring chicken stock to a rolling boil. Gradually stir hot stock into potatoes and mix thoroughly until all lumps are removed. As boiling stock cooks potatoes, they will take on a jelly-like appearance.
    16. 16
      Season with salt and pepper.
    17. 17
      Stir vigorously.
    18. 18
      Cover bottom of a well-greased pan with half of the potato mixture.
    19. 19
      Arrange pieces of chicken, diced onions, carrots and pats of butter on top, distributing evenly.
    20. 20
      Cover with the other half of potato mixture and another layer of onions, carrots and butter.
    21. 21
      Top with strips of bacon to form the crust. Bake 2 hours or until a browned crust forms.
    22. 22
      Serve piping hot.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on November 25, 2007

      55

      I have to say 5 stars as I was brought up on something like this.It was our Xmas Eve dinner every year.Delicious

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2006

      One of my all time favorite comfort foods. My father is from Nova Scotia and growing up this is the one and only dish he whipped up. The potatoes were grated on a hand grater and the liquid squeezed out through cotton dish towels. It took a couple of hours, and the trick was to do it fast enough that the potatoes didn't turn grey but stayed white. (never used carrots though) Thanks for the memories.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pati a La Rapure (Rappe Pie)

    Serving Size: 1 (535 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 615.2
     
    Calories from Fat 288
    46%
    Total Fat 32.1 g
    49%
    Saturated Fat 12.1 g
    60%
    Cholesterol 116.8 mg
    38%
    Sodium 678.9 mg
    28%
    Total Carbohydrate 52.8 g
    17%
    Dietary Fiber 6.9 g
    27%
    Sugars 4.8 g
    19%
    Protein 29.1 g
    58%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites