The pâté aux pommes de terre, pronounced [pɑte o pɔm də tɛʁ], or pâté de pommes de terre is a speciality of the Centre-Val de Loire, Limousin and Allier (Bourbonnais) regions in Central France.

Its main ingredients are potato slices and crème fraîche, which are used to fill a puff pastry crust.

The pie is then baked in the oven until the dish is covered with a golden-brown crust.

There are different ways to prepare the pâté aux pommes de terre, and the seasonings vary from family to family.

Before potatoes began to be used widely in France in the 19th century,[2] this dish was made with leftover bread dough and was baked with a simple garnish of chopped garlic, flat-leaved parsley, and fatty bacon.