Description
Potato Pavé is a delightful layered potato dish that’s both crispy and creamy. Made with simple ingredients like russet potatoes and heavy cream, this recipe shines with its incredible flavor and straightforward preparation, making it a perfect choice for a quick dinner or a comforting meal any time.
Ingredients
Scale
- 5 lbs russet potatoes peeled
- 1.5 cups heavy cream
- 3 cloves garlic
- 1 tbsp dried thyme, or ½ bunch fresh thyme
- salt
- neutral oil for frying
Instructions
- Heat the cream in a saucepan over medium heat with the thyme and garlic until it begins to bubble.
- Add kosher salt and stir until it reaches a light boil. Turn off the heat, cover, and let it steep for about 30 minutes.
- Strain the cream into a bowl, discarding the thyme and garlic.
- Peel and thinly slice the potatoes to about 1.5 mm thickness and place them directly into the infused cream.
- Lightly oil a 9×3-inch loaf pan and line it with parchment paper.
- Layer the potatoes evenly in the pan, seasoning lightly with salt every three layers. Press down firmly using another loaf pan weighed down with water.
- Bake in a preheated oven at 325°F for about 2 hours, until a skewer passes through easily.
- Allow the baked potatoes to cool, then refrigerate overnight with weight on top to compress.
- The next day, remove from the pan, cut into desired shapes, and fry at 350°F until golden brown and crispy. Sprinkle with salt and serve hot.
Notes
For extra flavor, use fresh thyme if available.
Make sure to allow the potatoes to cool completely before refrigerating for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg