potato pave

&quot;Truly one unique adaptation of the classic scalloped potatoes. I din't  have any chives at the time so the picture does not reflect the chive version. But the main idea is there.&quot;

Potato Pave...Thomas Keller

heavy cream

salt and black pepper

russet potatoes (three 1-pound potatoes if possibl

unsalted butter

TBS unsalted butter

Canola oil

thyme

garlic, skin-on, lightly crushed

chives

Potato Pave is a gorgeous, elegant side dish of thinly sliced potatoes layered with cream, cooked until tender, then sliced and baked again for a crispy exterior and soft, creamy center.

Potato Pave (Potato Terrine) + Video

1.4 kg potatoes (I used sebago)

ml thickened cream (35% milk fat with included thickeners)

garlic powder

tbsp finely grated parmesan cheese

salt

g unsalted butter (melted)

Preheat oven to 180c.

Grease and line a loaf pan (22 x 12 x 6cm/8½&quot; x 4½&quot; x 2½&quot;) with baking/parchment paper (leaving a 13cm/5&quot; parchment paper overhang on all sides) and set aside.

In a large bowl, whisk together cream, garlic powder, parmesan cheese, and salt.

Peel and thinly slice the potatoes (I use a mandolin for this) placing the slices into the cream mixture as you go, making sure they are all submerged.

Place two layers of potato slices into the bottom of the pan.

Starting with this second layer, drizzle a little melted butter in between each layer as you continue with the remaining potato.

Once you have used all the potato slices, fold sides of parchment paper over the top of the potato, then cover with foil and bake for 1½ hours or until the potato is tender and there is no resistance when it&#39;s pierced with the tip of a sharp knife.

Once potato is cooked, allow it to cool slightly for 15 minutes then place another loaf tin of the same size on top and fill this second pan with something heavy (see my notes) then place it in the refrigerator overnight to compress.

Line a rimmed baking sheet with parchment paper and set aside.

To turn out the terrine, run a sharp knife around the edge of the terrine to loosen it.

Then invert the terrine onto a cutting board, and give it a good whack on the base and it should come right out.

With a large knife, trim off the rough edges of the terrine (for presentation - see my notes on how I use these off-cuts) then slice the terrine into 6 equal pieces (like a loaf of bread with really thick slices).

Place the slices cut-side-down onto the baking sheet and bake for 30 minutes, then turn over and bake for a further 10 - 15 minutes or until golden brown and crisp on the edges.

To finish and serve

I used heavy whipping cream.  35 percent fat.  Turned out perfect

I finished these in my air fryer instead of frying or the oven.  They are incredible.  I topped with creme fraiche and thyme and maldon sea salt.
I will never serve another holiday potato recipe again but this one!

They taste great but have a tendency to break up in the frying pan. Would and egg added pre baking bind them better?

These were yum, made them for a dinner party.

https://content.jwplatform.com/videos/OAeA2ltY.mp4

Potato Pave (potato terrine) is an elegant side dish of thinly sliced potatoes layered with cream, cooked until tender, then sliced and baked for a crispy outside and soft center.

Potato Pave

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Potato Pave...Thomas Keller

Potato Pave (Potato Terrine) + Vide...

Top 2 potato pave recipes from across the web

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Potato Pave...Thomas Keller

Potato Pave (Potato Terrine) + Vide...

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