Mastering Potato Pave: A Chef's Guide to Slicing and Stacking
Potato Pave is a crispy, layered potato dish with a creamy center, perfect for an elegant dinner. Learn expert techniques for slicing, stacking, and baking.
Ingredients
- 4 large russet potatoes (Peeled and thinly sliced)
- 4 tbsp unsalted butter (Melted)
- ½ cup heavy cream
- ¼ cup whole milk
- ½ cup grated Parmesan cheese
- 2 tsp fresh thyme (Chopped)
- 2 cloves garlic (Minced)
- to taste salt
- to taste black pepper
- 2 tbsp olive oil (For frying)
- as desired sprigs fresh thyme or rosemary (For garnish (optional))
- as desired flaky sea salt (For garnish (optional))
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan with butter or cooking spray.In a medium bowl, combine heavy cream, whole milk, minced garlic, fresh thyme, salt, and black pepper. Stir well and set aside.Arrange the sliced potatoes in the loaf pan in slightly overlapping layers. After each layer, pour a bit of the cream mixture over the potatoes, followed by a sprinkle of grated Parmesan cheese.Once all the potatoes are layered, cover the pan with aluminum foil. Place a heavy object (like a small pan or a baking sheet) on top to compress the layers. Bake for 1 hour.After 1 hour, remove the foil and bake for another 30 minutes, until the top is golden and crispy.Remove from the oven and allow the pavé to cool for 15-20 minutes. Then, refrigerate for at least 4 hours to set.Once chilled, carefully remove the pavé from the loaf pan and slice it into rectangular or square pieces.Heat olive oil in a skillet over medium-high heat. Fry the sliced potato pavé until golden and crispy, about 2-3 minutes per side.Transfer the fried slices to a paper towel-lined plate to remove excess oil.Garnish with flaky sea salt and fresh thyme (optional). Serve immediately and enjoy!
Notes
- Layering Tip: Be sure to overlap the potato slices slightly to ensure the layers hold together well during baking and frying.
- Chilling Time: Allowing the potato pavé to chill for at least 4 hours (or overnight) helps it set properly, making it easier to slice and fry.
- Crispiness: For extra crispiness, you can fry the potato pavé slices a little longer, but be careful not to burn them.
- Alternative to Frying: If you prefer a healthier option, you can bake the sliced pavé at 400°F (200°C) for about 15-20 minutes until golden and crispy instead of frying.
- Customization: You can add other herbs like rosemary or sprinkle some grated cheese between the layers for extra flavor.
- Storage: Leftover potato pavé can be stored in the refrigerator for up to 3 days. Reheat in the oven or fry again for crispy results.