Hey there, fellow food enthusiasts! 🥔 Today, I’m thrilled to share one of my favorite French culinary techniques that never fails to wow dinner guests – the magnificent potato pavé. While staging in a French restaurant, I fell head over heels for this luxurious potato preparation, and I can’t wait to show you how to create this showstopping dish in your kitchen!
Potato Pavé
Equipment
- Mandoline slicer (this is crucial for uniform slices!)
- 9×5 inch loaf pan
- Parchment paper
- Heavy baking sheet
- Sharp chef's knife.
- Kitchen weights or another loaf pan for pressing
- Cut-resistant gloves (trust me, your fingers will thank you!)
Ingredients
- 2 lbs Yukon Gold potatoes Choose uniform, medium-sized potatoes
- 1 cup Heavy cream Room temperature
- 4 tbsp Unsalted butte Melted
- 4 cloves Garlic Finely minced
- 2 tbsp Fresh thyme Leaves stripped from stems
- 1/2 teaspoon Sea salt Fine grain
- 1/2 teaspoon Black pepper Freshly ground
- 1/4 cup Parmesan cheese Finely grated (optional)
Instructions
Prep Mode (15 mins)
- Heat oven: 350°F
- Line pan + butter brush
- Prep station like a pro!
Slice & Dice (30 mins)
- Peel potatoes
- Mandoline magic: paper-thin slices
- Cold water bath = no brown spuds!
Flavor Boost (5 mins)
- Mix: cream + garlic + herbs + S&P
- Warm slightly = better absorption!
Stack Attack (25 mins)
- Dry those slices
- Layer like you’re building potato lasagna
- Cream between layers
- Press every few layers (gentle!)
Bake Time (1.5 hrs)
- Cover + weight
- 1 hr covered
- 15-30 mins uncovered till golden
Table of Contents
What Makes Potato Pavé So Special?
Picture this: paper-thin layers of potato, perfectly stacked like the pages of a delicate French novel, each slice kissed with cream and butter, then slowly baked until the edges turn golden and crispy while the interior remains silky smooth. That’s potato pavé for you – the sophisticated cousin of regular scalloped potatoes about to become your new favorite way to serve spuds!
Step-by-Step Instructions
- Prep Your Pan (15 minutes)
- Preheat your oven to 350°F (175°C)
- Line your loaf pan with parchment paper, leaving an overhang on the long sides
- Brush with melted butter
- Prepare the Potatoes (30 minutes)
- Wash and peel your potatoes
- Using your mandoline, slice potatoes paper-thin (about 1/16 inch)
- Place slices in cold water as you work to prevent browning
- Create the Cream Mixture (5 minutes)
- Combine heavy cream, minced garlic, thyme, salt, and pepper
- Warm slightly in the microwave or on the stovetop
- Layer Assembly (25 minutes)
- Pat potato slices dry with paper towels
- Begin layering potatoes, slightly overlapping each slice
- After each layer, brush with cream mixture and sprinkle with thyme
- Press down gently every few layers
- Continue until all potatoes are used
- Baking Process (1.5 hours)
- Cover with buttered parchment paper
- Place weights on top
- Bake for 1 hour covered
- Remove weights and parchment
- Bake additional 15-30 minutes until golden
Pro Tips and Tricks
- Always use a mandoline with the safety guard – no exceptions!
- Chill the finished pavé overnight for perfect slicing
- Pat the potato slices very dry before layering
- Keep your layers even for uniform cooking
- Use room temperature cream for better absorption
Serving Up Some Potatoes Pavé Magic! ✨
Hey there, fellow potato adventurers! 🥔 Let me share something that makes my chef’s heart skip a beat – the art of serving potato pavé! During my culinary journey (and oh boy, there have been some adventures!), I’ve discovered that this elegant spud masterpiece can transform from a “fancy potato dish” to “OH MY GOODNESS, what is this heavenly creation?!” with just a few presentation tricks up our sleeves!
The Classic French Affair 🇫🇷
Picture this: It’s my first-week staging in a tiny Parisian bistro, and Chef Marcel teaches me the classic way to serve pavé. Let me tell you, these traditional pairings are chef’s kiss perfection:
- The Steak’s Best Friend
- A perfectly rectangular slice of pavé (crispy edges are your BFFs here!)
- That gorgeously seared ribeye resting beside it
- A little herb butter doing its melty dance on top
- Pro tip: I learned the hard way – cut your pavé while it’s cold, then reheat each portion for those Instagram-worthy crispy edges!
- Coq au Vin’s Soul Mate
- Imagine this – your pavé sitting pretty on a warm plate
- That wine-braised chicken getting cozy next to it
- The rich sauce creates a delicious moat (never on top – trust me on this one!)
- A sprinkle of fresh thyme because we’re fancy like that!
Modern Twists That’ll Make You Go “Wow!” 🌟
Okay, funny story time! I once accidentally served cold pavé at a dinner party (total kitchen nightmare, right?). But guess what? It became the talk of the evening! Here’s how to rock it intentionally:
Party-Perfect Bites
- Cut your chilled pavé into cute little cubes
- Top them with:
- A dollop of crème fraîche and a tiny caviar crown
- That smoked salmon piece that makes everyone go “oooh!”
- Duck confit if you’re feeling extra fancy
- Arrange on a dark slate and watch them disappear faster than you can say “potato pavé”!
Brunch Champion Vibes 🌅
Get ready to be the brunch hero with these toppings:
- Perfectly poached eggs (the ones with the runny yolks that make everything better!)
- Smashed avo because we’re trendy like that
- Crispy bacon bits for that extra pizzazz
- Fresh chives because green makes everything prettier
Seasonal Serving Sensations 🍂
Summer Soirée Style
- Room temp pavé (trust me on this one!)
- Paired with herb-crusted lamb chops
- A fresh garden salad doing its thing on the side
- My secret weapon? A chilled rosé from Provence!
Winter Comfort Vibes
- Extra crispy edges (reheat with love!)
- Braised short ribs snuggling up close
- Root veggies roasted to perfection
- A red wine reduction that’ll make you weak in the knees
The Triple Threat (My Signature Move!) 🌟
After countless (and I mean COUNTLESS) tastings, here’s my absolute favorite way to serve pavé:
- Get that thick slice nice and crispy in a pan
- Top it with melt-in-your-mouth braised short-rib
- Drizzle with rich demi-glace
- Crown it with crispy sage
- Finish with those fancy Maldon salt flakes that make everything feel extra special
Quick Plating Tips for the ‘Gram 📸
(Because we eat with our eyes first, right?)
Natural light makes everything look magazine-worthy excited to try! And don’t forget to tag us in your plating masterpieces using #PavéPerfection! 🎨
- White plates are your pavé’s BFF
- Get height-y with some microgreens
- Sauce artistry is your friend (practice those swooshes!)
- Clean edges = happy chef
Nutritional Information (per serving)
- Calories: 245
- Protein: 4g
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 2g
Variations and Alternatives
- Herb Variations
- Rosemary and sage version
- Truffle and parmesan edition
- Caramelized onion layers
- Dietary Adaptations
- Use coconut cream for a dairy-free version
- Add roasted garlic for extra flavor
- Layer with sweet potatoes for color contrast
Who Should Skip This Recipe?
- Those on strict low-carb or keto diets
- People watching their saturated fat intake
- Anyone with dairy allergies (unless using alternatives)
- Those short on time – this is a weekend project!
Modish Recipes: Get cooking with a touch of chic.
My Personal Touch
I’ll never forget my first attempt at potatoes layered- it was a disaster! I tried to rush the process and ended up with uneven layers that looked more like a potato landslide than the elegant terrine I aimed for. But that failure taught me the importance of patience in the kitchen. Now, I find the methodical layering process meditative. I often use this cooking time to catch up on my favorite podcasts while creating what has become my signature dinner party dish!
External Links for More Potato Inspiration
Related Recipes on Our Blog
- [Lunch] Purple Sweet Potato Recipe
- [Lunch] potato knishes
Key Takeaways
- Precision in potato slicing is crucial
- Patience during layering pays off
- Proper pressing and weighting creates the perfect texture
- Resting before serving ensures clean cuts
- The dish can be made ahead and reheated
Frequently Asked Questions
Q: Can I make pave potatoes ahead of time? A: Yes! It actually gets better when made a day ahead and reheated.
Q: Why did my pavé fall apart when slicing? A: The most common reason is not chilling it completely before cutting.
Q: Can I freeze potato pavé? A: While possible, I don’t recommend it as the texture can become grainy.
What Do You Think?
Have you tried making potato pavé before? I’d love to hear about your experience! Drop a comment below and share your tips or ask any questions. Don’t forget to tag us in your creations on social media!