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Potato Pave

Food Network Canada
YIELDS
4 servings
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Ingredients

3
cup heavy cream
3
sprigs flat-leaf parsley
3
sprigs thyme
2
cloves garlic, peeled, and, crushed
1
pinch nutmeg
3
Yukon Gold potato, peeled, and, sliced, very, thinly
1
Tbsp vegetable oil
1
Tbsp unsalted butter
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Directions

Step 1

Prepare pavé at least 6 hours ahead of time. Preheat oven to 350 degrees Fahrenheit.

Step 2

In a large pot over medium heat, simmer cream, garlic, nutmeg, pinch of salt and freshly ground white pepper. Reduce by one-third.

Step 3

Blanch potato slices in seasoned cream until three-quarters cooked. Cook 1/3 of sliced potatoes at a time. Remove slices with a slotted spoon.

Step 4

Brush a loaf pan with vegetable oil.
Overlap potato slices in a single layer in the loaf pan. Season with salt and pepper.
Repeat until all potato slices are used. Tightly cover the potatoes with a sheet of aluminum foil and place another loaf pan over the foil and push down to compact potatoes.
Remove foil and drizzle butter over potatoes.

Step 5

Bake for 35 to 45 minutes or until the potatoes are golden brown on top and tender when tested with a knife.
Remove pavé from oven and allow to cool for thirty minutes.
Place foil on top and compact pave again by pressing on top with a loaf pan.
Refrigerate for at least 6 hours.

Step 6

To Serve: Cut pavé into desired shape and reheat in oven or microwave with a little dab of butter on top.

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