Kouign Patatezbreton

Kouign Patatez

A simple, comforting dish, Kouign Patatez (literally “potato cake” in Breton) is a traditional speciality from central Brittany. Golden brown in the oven, crispy on the outside and melt-in-the-mouth on the inside, this rustic galette combines potatoes, buckwheat flour and semi-salted butter, emblems of the Breton terroir.

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Ingredients

For 1 Kouign Patatez :

600g potatoes
130g butter
130g buckwheat flour
1 egg yolk
Nutmeg
salt and pepper

Recipe

Preparation time: 20 min – Cooking time: 45 min

1. Cook the potatoes and preheat the oven to 180°.
2. Mash the potatoes to obtain a purée.
3. Gradually stir in the flour.
4. Add the soft butter, a little grated nutmeg, salt and pepper.
5. Knead the dough into a 2 cm thick patty.
6. Butter a mould and spread out the mixture.
7. Beat the egg yolk and spread over the pastry.
8. Bake in the oven for 30 mins.

Enjoy!

History and tradition of Kouign Patatez

Kouign Patatez originated in rural Brittany, where the potato, introduced in the 18thᵉ century, quickly became a staple of the daily diet.
This peasant galette, cooked with simple and accessible ingredients, was often prepared to accompany a meal or replace bread.

Passed down from generation to generation, it illustrates the Breton way of cooking: nourishing, generous and authentic. Today, it’s back in the spotlight at many local tables and festivals, where it remains a symbol of conviviality.

How do you cook Kouign Patatez?

The recipe is based on mashed potatoes enriched with buckwheat flour and butter. Formed into a patty, browned with egg and then baked in the oven, it can be eaten hot, as an accompaniment to meat or fish, or simply with a salad.

You will need

a saucepan or pressure cooker
a potato masher or fork
a salad bowl
a spatula or wooden spoon
a buttered mould
a kitchen brush

Tips and advice

Choose floury potatoes (such as Bintje, Caesar or Agria) for a lighter mash.
Semi-salted butter is a must: it brings the typical Breton flavour to the recipe.
Smart serving: serve Kouign Patatez piping hot, cut into slices like a cake, accompanied by a green salad or a dish with sauce.

Trégor potatoes

On the Pink Granite Coast, Trégor potatoes draw their flavour from the earth and the sea spray. Early or stored, they can be found at the markets in Lannion, Tréguier or Pleumeur-Bodou, or sold direct from the farm. Charlotte or Dolwen, their fine flesh is the perfect accompaniment to fish, scallops or buckwheat pancakes.

Breton dishes

Our other typical Breton recipes

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