Pavé is the French word for “paving stone,” and it’s the word that Chef Thomas Keller uses to describe any such rectangular or square food preparation.
Potato Pave is very thinly sliced potatoes, cooked with cream, pressed, chilled, cut and browned. The potatoes are soft and creamy inside and the exterior is crunchy.
Making this dish is time consuming but the result is absolutely satisfying. you might find potato pave in French restaurants as a side dish but following this recipe you can definitely make it at home too.
Yields: 6 servings
Prep Time: 20 minutes
Cook and Bake Time: 1 hour 20 minutes
Chill Time: 8 hours
750 grams Russet Potatoes
2/3 cup Heave Cream
3 tablespoons Unsalted Butter (divided)
2 tablespoons Canola Oil
2 cloves Garlic
3 Thyme Springs
Sea Salt (to taste)
Preheat oven to 350°F. Line the base and long long sides of a 22 x 11cm loaf pan with parchment paper.
Use a mandolin or a sharp knife to thinly slice the potatoes. Place the sliced potatoes in a large bowl, add the cream and mix well. Cut 2 tablespoons of the butter into very small cubes.
Cover the bottom of the pan with 2 layers of potatoes. Add few cubes of butter and sprinkle the potatoes with salt.
Continue layering until potatoes are done (don't forget to season the layers with salt).
Fold in the tops of the parchment paper and bake in the oven for 1 hour or until potatoes are tender.
Let it comes to the room temperature. Cover the top and add a heavy weight, such as cans or milk carton.
Chill in the refrigerator overnight.
Remove the potatoes to a large cutting board and use a knife to cut them in any size you want. You can also trim the edges if you desire.
Heat up the canola oil in a skillet over medium high heat. Brown every side of the potatoes. In the last minute of cooking, add the remaining butter, garlic and thyme and spoon the butter over the potatoes.
Sprinkle flakey salt on top and enjoy.