Recipe by

Potatoes Pavé

Serves 6

Instead of the thyme and garlic listed in this recipe, you can switch things up and use rosemary to flavor the oil and serve with pork or add chili pepper flakes to the cream to turn up the heat.

5 tablespoons room temperature butter

Salt

Ground white pepper

1 cup heavy cream

4 large potatoes, each weighing 12 ounces

Vegetable oil

2 sprigs fresh thyme

2 cloves garlic, skin-on, lightly crushed

Minced fresh chives

Preheat oven to 350°. Rub bottom and sides of a 5- by 9-inch loaf pan with 1 tablespoon butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Rub parchment paper with 1 tablespoon butter and sprinkle with salt and pepper. Cut remaining 3 tablespoons butter into ¼-inch cubes.


Pour cream into a large bowl; season with 1 teaspoon salt and ½ teaspoon pepper. Trim potatoes to fit width of pan. Set a mandoline over bowl and slice potatoes lengthwise into thin slices. Toss slices in cream as you go.


To form pavé, place potato slices into prepared pan in an even layer; make a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled to the rim. Fold sides of parchment over potatoes. Cover pan tightly with aluminum foil, place it on a baking sheet, and slide it into the oven.


Bake until potatoes are tender when pierced with a skewer, about 90 minutes. Remove pavé from oven and cool for 15 minutes. Cut a piece of cardboard slightly smaller than the top of the pan, wrap with aluminum foil, place it on potatoes, and weigh it down with heavy cans until the pavé is room temperature. Refrigerate pavé 6–48 hours.


To serve, run a spatula between parchment paper and pan to release pavé. Lift pavé out of pan and place it on a cutting board. Cut into 6 slices, 1 ½ inches thick each.


Heat a large skillet over medium-high heat; add enough vegetable oil to coat bottom. When oil is hot, add thyme and garlic. Add potatoes (cut side down) and cook, basting with oil, until browned on first side. Turn and brown on opposite side. Transfer slices to a platter and sprinkle with chives before serving hot.

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 15 / Winter 2021

Recent Recipes

Smoked Black Manhattan

Smoked Black Manhattan

Smoky and Spiced Pear Simple Syrup

Smoky and Spiced Pear Simple Syrup

Smoky Poire Harvest

Smoky Poire Harvest

Pan-Seared Cod and Littleneck Clams with Soy Brown Butter

Pan-Seared Cod and Littleneck Clams with Soy Brown Butter

Artfully Messy Kimchi

Artfully Messy Kimchi

Rustic Apple Galette with Lakin’s Gorges Opus 42

Rustic Apple Galette with Lakin’s Gorges Opus 42

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Potatoes Pavé

Potatoes Pavé

Twice-Baked Potatoes

Twice-Baked Potatoes

Baked French Toast with Streusel Topping

Baked French Toast with Streusel Topping

Bluet Gin Fizz

Bluet Gin Fizz

Almond Cornmeal Loaf

Almond Cornmeal Loaf

Recent eM Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG