POTATO-PARMESAN PAVé
Provided by Charlie Trotter
Categories Side Bake Thanksgiving Parmesan Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- To prepare the pavé: Preheat the oven to 350°F. In a medium bowl, toss the potato slices with the cream until thoroughly coated. Generously butter a ceramic casserole dish. Arrange 4 layers of the potatoes in the bottom of the pan and season with salt and pepper. Sprinkle half of the Parmesan cheese on the potatoes and cover with 4 layers of potato. Season with salt and pepper, sprinkle on the remaining Parmesan, and layer the remaining potatoes over the cheese. Season with salt and pepper. Bake for 1 1/2 hours, or until the potatoes are tender.
ROOT VEGETABLE PAVE
This is a stunning side dish to serve company. The robust blend features earthy root vegetables in a lightly herbed cream sauce. It's a perfect make-ahead dish for special occasions. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Side Dishes
Time 2h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. With a mandoline or vegetable peeler, cut the first 5 ingredients into very thin slices. Transfer to a large bowl; toss with flour. Stir in the cream, thyme, 1 tablespoon rosemary, salt and pepper., Place half of the vegetable mixture into a greased 9-in. springform pan. Sprinkle with 1/2 cup cheese. Top with remaining vegetable mixture. Place pan on a baking sheet and cover with a double thickness of foil., Bake until vegetables are tender and easily pierced with a knife, 1-3/4 to 2 hours. Remove from oven and top foil with large canned goods as weights. Let stand 1 hour. Remove cans, foil and rim from pan before cutting. Top with remaining cheese. Add reserved fennel fronds and, as desired, additional fresh thyme and pepper. Refrigerate leftovers.
Nutrition Facts : Calories 248 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 216mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
VADA PAV
This spot is known for its modern takes on Indian street food like tikka pizza and naan bites, but owner Jay Patel and chef Jigar Parikh don't mess with the vada pav, a deep-fried spiced potato slider beloved in Mumbai. To keep this snack-size sandwich authentic, the restaurant serves the vada on a buttered bun with spicy dry garlic chutney.
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 6 sandwiches
Number Of Ingredients 18
Steps:
- Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until fork-tender, about 35 minutes. Drain well and let cool slightly. Peel the potatoes, then transfer to a large bowl and mash with a fork.
- Heat the vegetable oil in a small skillet over medium heat. Add the mustard seeds and cook until they crackle. Then add the curry leaves and asafetida (hing). Stir and sauté for about 5 seconds. Add the garlic and jalapeños, then add the turmeric and lime juice. Discard the curry leaves, then pour the mixture into the mashed potatoes. Add the cilantro and paprika, season with salt and mix to evenly combine.
- Form the potato mixture into 2- to 3-inch balls; place on a plate and refrigerate for 30 minutes. Combine the chickpea flour and 2 1/2 cups water in a large bowl to make a smooth, thin batter. Add the cumin seeds and season with salt.
- Heat about 3 inches of vegetable oil in a large Dutch oven or pot over medium-high heat until a deep-fry thermometer registers 325˚ F. Quickly dip the potato balls in the batter, then fry until golden brown, about 5 minutes.
- Sprinkle the buns with the garlic chutney, then fill with the fried potato balls. Top with more garlic chutney and serve with tamarind sauce.
BEST PAVE POTATOES
Steps:
- Cook thin-sliced smoked bacon in batches until fried, but not yet crispy, and set aside. Peel and thinly slice russet potatoes using a sharp knife or mandolin. Line the base and sides of a 9 by 13-inch baking dish with parchment, allowing the parchment to hang over the sides, and cover the bottom with two layers of sliced potatoes. Drizzle with some of the heavy cream, thyme, Parmesan, and a sprinkle of salt. Cover with a layer of bacon.
- Top with another two layers of potatoes. Continue layering the cream, thyme, Parmesan, salt, then bacon and potatoes. Continue to repeat layers in this order, finishing with two layers of potato and topping it off with cream, thyme, Parmesan, salt, and melted butter.
- Fold in the tops of the parchment paper and cover with plastic wrap. Place a smaller baking pan on top (it should fit into the first pan to rest on top of the potatoes) and add a heavy weight, such as cans. Allow to rest for 20 minutes.
- Preheat the oven to 350°F and remove the smaller pan and weights along with the plastic wrap. Cover the top with foil and bake for 1 hour, until the potatoes are tender. Remove the foil and set it aside. Bake for another 20 minutes to brown the top of the potatoes.
- Add the foil back to the baking pan and top with the smaller baking pan and weights for a second time. Chill in the refrigerator overnight. This step is crucial for the potato pave to keep their shape, so don't skip out on chilling it!
- When ready to make the next day, preheat the oven to 425°F and line two baking sheets with parchment paper.
- Remove the potatoes to a large cutting board and use a knife to trim the edges.
- Cut the remaining potato pave into small squares.
- Skewer each one from top to bottom with a toothpick to keep the potatoes together.
- Transfer each skewer to the prepared lined baking sheets, making sure they are on their sides and not touching each other. Bake in preheated oven until lightly golden, 10 minutes or so. Gently flip and bake another 10-15 minutes until crisp and golden. Rest on paper towels to drain excess oil. Serve sprinkled with fresh thyme and hot sauce, and enjoy!
Nutrition Facts : ServingSize 1 pave, Calories 92 kcal, Carbohydrate 7 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 210 mg
CRISPY POTATOES PAVé
Scalloped potatoes cooked in buttery stock the pressed and baked in butter for this popular French side dish.
Provided by Amanda
Categories Side Dish
Time 9h55m
Number Of Ingredients 5
Steps:
- Grease and line a 20cm loose bottom cake tin
- Melt 50g of butter in a saucepan and add the garlic for 1 minute. Add the thyme and stock and mix well.
- Peel the potatoes then slice in a food processor on the thinnest setting.
- Layer the potatoes in the tin evenly adding the buttery stock from time to time.
- Cover with foil and cook 180 for 1 hour or until completely tender.
- Leave to cool then fold the foil in half. Add two pieces of cardboard or a tin that fits and weigh down with more tins.
- Refrigerate overnight.
- Cut into 12 pieces and place on baking paper or a silicone mat.
- Melt the butter and brush the potatoes.
- Roast 200 C for 40 minutes then add thyme sprigs if using. Roast for a further 10 minutes.
Nutrition Facts : Calories 68 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 62 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POTATO PAVE
Make and share this Potato Pave recipe from Food.com.
Provided by Sanne
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thinnly slice potatoes with a mandolin.
- Place in bowl and pour heavy cream over potatoes.
- Preheat oven to 375.
- Line a baking pan with foil.
- Layer potatoes. Salt & peper and grate parmesan cheese over each layer.
- Pour remaining cream over potatoes.
- Top with a buttersheet of aluminum foil and bricks.
- Bake for one hour.
- Cool & trim edges, cut to serving size.
- Heat a saute pan with oil and saute each pave until golden brown turning once.
Nutrition Facts : Calories 528.9, Fat 44.2, SaturatedFat 27.4, Cholesterol 163, Sodium 50.7, Carbohydrate 30.7, Fiber 2.5, Sugar 1.3, Protein 5
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- Preheat oven to 350°F. Line the base and long sides of a 22 cm x 11 cm loaf pan with parchment paper.
- Use a mandolin or a sharp knife to thinly slice the potatoes. Place the sliced potatoes in a large bowl, add the cream and mix well. Cut 2 tablespoons of the butter into very small cubes.
- Cover the bottom of the pan with 2 layers of potatoes. Add a few cubes of butter and sprinkle the potatoes with salt.
- Fold in the tops of the parchment paper and bake in the oven for 1 hour or until potatoes are tender.
- Let it come to room temperature. Cover the top and add a heavy weight, such as cans or a milk carton.
- Remove the potatoes to a large cutting board and use a knife to cut them in any size you want. You can also trim the edges if you desire.
- Heat up the canola oil in a skillet over medium-high heat. Brown every side of the potatoes. In the last minute of cooking, add the remaining butter, garlic and thyme and spoon the butter over the potatoes.
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