Prep Time: 20 min
Total Time: 580 min
Yield: 6
Pavé is the French word for “paving stone,” and it’s the term Chef Thomas Keller uses to describe any rectangular or square-shaped food preparation.
Potato pavé consists of very thinly sliced potatoes cooked with cream, then pressed, chilled, cut into neat shapes, and browned to perfection. The result is potatoes that are soft and creamy on the inside with a beautifully crisp exterior.
While making this dish is time-consuming, the result is absolutely worth it. You might come across potato pavé served as a side dish in French restaurants, but with this recipe, you can definitely recreate it at home.
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.
