Description
This Decadent Potato Pave is a luxurious and elegant side dish that transforms thinly sliced Yukon Gold potatoes into a rich, creamy layered casserole. Baked slowly in a butter and cream mixture infused with fresh thyme and optional garlic, then chilled and pan-seared to golden perfection, this dish elevates any dinner with its crispy exterior and tender, melt-in-your-mouth interior.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
Dairy & Fat
- 4 tablespoons unsalted butter, melted (plus extra for searing)
- 1 cup heavy cream
Herbs & Seasonings
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 cloves garlic, minced (optional)
Instructions
- Preparation: Peel and thinly slice the Yukon Gold potatoes evenly to ensure uniform cooking and layering.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper leaving an overhang on the edges to easily lift the potato pave out later.
- Mix Ingredients: In a large bowl, combine the sliced potatoes with melted butter, heavy cream, chopped fresh thyme, salt, freshly cracked black pepper, and minced garlic if using. Toss gently to coat every slice thoroughly.
- Line Pan: Fit the parchment paper snugly inside the loaf pan, pressing it to cling to the sides to create a neat container for the potato layers.
- Layer Potatoes: Arrange the potato slices in the pan in overlapping layers, pressing down gently to compact them and create a uniform block.
- Bake Covered: Cover the pan tightly with aluminum foil and bake in the preheated oven for 75 to 90 minutes until the potatoes are completely tender when pierced with a fork.
- Cool and Refrigerate: Remove the baked potato pave from the oven and allow it to cool slightly. Place a weight on top to compress it further, then refrigerate overnight for the flavors to meld and the pave to firm up.
- Slice and Sear: Once chilled, carefully remove the potato pave from the pan using the parchment overhang. Slice it into neat rectangles. Heat butter in a skillet over medium heat and sear the slices until golden brown and crispy on both sides, about 3-4 minutes per side.
Notes
- Using Yukon Gold potatoes is ideal due to their creamy texture and natural sweetness.
- Chilling overnight helps the potato layers to set firmly, making slicing and searing easier.
- For an extra layer of flavor, experiment with herbs like rosemary or sage instead of thyme.
- Ensure even slicing for uniform cooking – a mandoline slicer is recommended.
- The garlic is optional; omit if you prefer a more subtle herb flavor.
- Serve immediately after searing to enjoy the perfect crispness.
