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Potato Pavé

Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 35 minutes
Servings 8

Equipment

  • Mandoline slicer (this is crucial for uniform slices!)
  • 9x5 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