Pati a La Rapure (Rappe Pie)

Total Time
Prep 1 hr
Cook 2 hrs

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.

Ingredients Nutrition


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

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

NoraMarie November 25, 2007

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.

Woody's Chef June 15, 2006