Potato Pave
Indulge in the ultimate culinary elegance with Potato Pave, a show-stopping side dish that transforms humble russet potatoes into a masterpiece of flavor and texture. This decadent recipe features ultra-thin layers of potatoes, delicately infused with a luxurious blend of garlic, thyme, butter, and cream, then baked to tender perfection. After chilling to set, the pave is sliced and pan-seared for a golden, crispy finish that contrasts beautifully with its creamy interior. With its bakery-style presentation and gourmet flavor profile, Potato Pave is the perfect accompaniment to elevate any dinner party or special occasion. Easy to prepare ahead of time, this versatile dish is as practical as it is impressive. Discover how simple ingredients can create a five-star experience with Potato Pave!
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Recipe Information
Ingredients
- 8 medium Russet potatoes
- 1 cup Unsalted butter
- 1 cup Heavy cream
- 2 Garlic cloves
- 4 sprigs Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper, leaving overhang on all sides for easy removal.
Peel the russet potatoes and slice them very thinly (about 1/8 inch) using a mandoline or a sharp knife for uniform slices.
In a small saucepan, melt the butter over low heat. Add the heavy cream, garlic cloves, fresh thyme sprigs, salt, and black pepper. Heat gently, stirring occasionally, until the mixture is aromatic but do not boil. Remove the thyme sprigs and garlic, then set aside.
Layer the potato slices in the prepared baking dish, overlapping them slightly like shingles. After each layer, brush a bit of the melted butter and cream mixture over the top. Repeat until all the potatoes and cream mixture have been used.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 90 minutes, or until the potatoes are very tender.
Remove the dish from the oven and let it cool slightly. Place a second baking dish or a weight on top of the potatoes to compress the layers. Refrigerate for at least 4 hours, or overnight, to set completely.
Once chilled, preheat the oven to 425°F (220°C). Remove the potato pave from the dish by lifting the parchment paper. Slice into individual portions or squares.
Heat olive oil in a skillet over medium-high heat. Sear each piece of potato pave on both sides until golden and crispy.
Serve warm as a stunning side dish to complement your main course.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
