Potato Pave Recipe
Potato Pave Recipe
Table of Contents
Potato Pave Recipe
Potato Pave Recipe is an elegant, rich, and crispy French inspired dish made by layering thinly sliced potatoes, butter, and seasoning. Perfect for a dinner party or a family meal, this gourmet side dish offers a beautiful presentation with layers of tender potatoes, perfectly baked until golden and crispy. In this potato pave recipe, you’ll learn how to create a flavorful, easy to make dish that’s sure to impress your guests.
Description
Potato Pave Recipe is a French dish that is both simple to make and incredibly impressive when served at the dinner table. The name “Pave” translates to “paving stone,” which perfectly describes the stacked layers of thinly sliced potatoes that create a visually stunning dish. The layers are cooked in butter, providing an incredible richness that enhances the natural flavor of the potatoes.
This Potato Pave Recipe is a wonderful alternative to mashed or roasted potatoes, bringing a touch of sophistication to your meal. It can be served alongside steak, chicken, or even as a stan alone dish for a vegetarian meal. Potato Pave is a versatile recipe that allows you to customize the seasoning to your preference, but it’s traditionally seasoned with garlic, thyme, and a pinch of salt and pepper.
The key to perfecting potato pave is in how the potatoes are sliced and layered. Using a mandoline slicer ensures uniform thickness, which helps the potatoes cook evenly and results in beautiful, delicate layers. After layering the potatoes, the dish is baked until golden brown and crispy on the edges while remaining tender in the center.
This Potato Pave Recipe may seem like it takes a long time to prepare, but with the right techniques, it can be done in about an hour. The result is a decadent, crowd pleasing side dish that will elevate any meal.
Ingredients
- 1.5 lbs (700g) Yukon Gold potatoes, peeled
- 4 tbsp unsalted butter, melted
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (optional for extra flavor)
- Fresh parsley (for garnish, optional)
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a 9×9-inch square baking dish or a similar sized dish with butter or non stick spray. - Prepare the Potatoes:
Using a mandoline slicer or a sharp knife, slice the Yukon Gold potatoes as thinly as possible, about 1/8-inch thick. - Layer the Potatoes:
In a large mixing bowl, toss the potato slices with melted butter, minced garlic, thyme, salt, and pepper. Arrange the slices in the prepared baking dish in a shingled pattern, overlapping them slightly as you go. Repeat until all the potatoes are used, ensuring the layers are tightly packed. - Add Cream and Cheese:
In a separate bowl, mix together the heavy cream and grated Parmesan (if using). Pour this mixture evenly over the layered potatoes. - Bake the Potato Pave:
Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy. - Let it Rest:
Remove from the oven and let the potato pave rest for 5-10 minutes before slicing into squares or rectangles. This will allow the dish to set and make it easier to cut. - Serve and Garnish:
Garnish with freshly chopped parsley for a pop of color and serve as a side dish with your favorite main course.
Notes
- Potato Variety: Yukon Gold potatoes are ideal for this recipe due to their creamy texture, but you can also use Russet potatoes if that’s what you have on hand.
- Mandoline Slicer: A mandoline slicer helps achieve uniformly thin slices, which is crucial for even cooking. If you don’t have one, be sure to slice the potatoes as thinly as possible with a sharp knife.
- Customizing Flavors: Feel free to experiment with other herbs like rosemary or oregano to change the flavor profile. For an even richer taste, try adding a little grated Gruyère cheese or a splash of white wine to the cream mixture.
- Make Ahead: You can prepare the layers of potatoes and cover them with foil in advance, then refrigerate until you’re ready to bake. Simply add an extra 10 minutes to the baking time if baking straight from the fridge.
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Potato Pave Recipe
Ingredients
- 1.5 lbs 700g Yukon Gold potatoes, peeled
- 4 tbsp unsalted butter melted
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 1 garlic clove minced
- Salt and freshly ground black pepper to taste
- 1 cup heavy cream
- ½ cup grated Parmesan cheese optional for extra flavor
- Fresh parsley for garnish, optional
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Grease a 9×9-inch square baking dish or a similar sized dish with butter or non stick spray.
- Prepare the Potatoes:
- Using a mandoline slicer or a sharp knife, slice the Yukon Gold potatoes as thinly as possible, about 1/8-inch thick.
- Layer the Potatoes:
- In a large mixing bowl, toss the potato slices with melted butter, minced garlic, thyme, salt, and pepper. Arrange the slices in the prepared baking dish in a shingled pattern, overlapping them slightly as you go. Repeat until all the potatoes are used, ensuring the layers are tightly packed.
- Add Cream and Cheese:
- In a separate bowl, mix together the heavy cream and grated Parmesan (if using). Pour this mixture evenly over the layered potatoes.
- Bake the Potato Pave:
- Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
- Let it Rest:
- Remove from the oven and let the potato pave rest for 5-10 minutes before slicing into squares or rectangles. This will allow the dish to set and make it easier to cut.
- Serve and Garnish:
- Garnish with freshly chopped parsley for a pop of color and serve as a side dish with your favorite main course.
Notes
- Potato Variety: Yukon Gold potatoes are ideal for this recipe due to their creamy texture, but you can also use Russet potatoes if that’s what you have on hand.
- Mandoline Slicer: A mandoline slicer helps achieve uniformly thin slices, which is crucial for even cooking. If you don’t have one, be sure to slice the potatoes as thinly as possible with a sharp knife.
- Customizing Flavors: Feel free to experiment with other herbs like rosemary or oregano to change the flavor profile. For an even richer taste, try adding a little grated Gruyère cheese or a splash of white wine to the cream mixture.
- Make Ahead: You can prepare the layers of potatoes and cover them with foil in advance, then refrigerate until you’re ready to bake. Simply add an extra 10 minutes to the baking time if baking straight from the fridge.
