Potato Pavé
- serving for 3-4
- 4+24 hours
- oven, pan, mandolin
For Potato Pave
Ingredient
Maris piper potato
heavy cream 300 ml
garlic 6 cloves
fresh thyme 6 sprigs
salt generous pinch
Others
parchment paper
weight
Directions
Thinly slice potato using mandolin
Infuse the cream with the garlic, herbs and salt over a low heat for 1 hour
Line your terrine mould/loaf tin with baking parchment
Layer the potato and add cream between each layer
Top with another piece of parchment and press firmly with your hand
Bake at 160c for 2 hours until tender
Press the potato overnight in a fridge with weight
Trim and portion the terrine
Cook the slices of pave in a hot pan with some oil to crispy all sides
Principles
/
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Potato Pavé: very thinly sliced potatoes cooked with cream, pressed, chilled, cut and browned
- Trimmings can be deep fried as a snack
credit to chefthombateman