Best Pave Potatoes Recipes

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CRISPY POTATOES PAVé



Crispy Potatoes Pavé image

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

1.5 kg potatoes (such as Maris Piper)
100 g butter
2 cloves garlic (minced)
80 ml chicken (or vegetable)
1 tbsp thyme leaves (chopped + extra for garnish)

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



Potato Pave image

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

2 cups heavy whipping cream
freshly grated parmesan cheese
sea salt
fresh ground pepper
4 yukon gold potatoes
cooking oil

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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