Potato Pave Recipes

POTATO-PARMESAN PAVé

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.

POTATO PAVE

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.

POTATO PAVE

Steps:

• Preheat oven to 350 degrees.
• Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
• Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
• Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
• Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
• To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
• Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
• Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.

POTATO PAVÉ

Steps:

• Preheat oven to 350°F.
• Combine cream, thyme, salt and pepper in a large bowl. Add potatoes to cream mixture.
• Remove a small amount of potato slices from cream mixture with a slotted spoon. Place potato slices in a layer in a greased 9x13 inch baking dish. Repeat procedure until no potato slices remain; discard remaining cream mixture.
• Bake, covered, until potatoes are tender, about 50 - 60 minutes. Remove baking dish from oven and place on a rack; uncover.
• Place a piece of parchment paper on top of potatoes. Place an empty baking pan or dish of the same size, bottom side down, on top of parchment paper. Fill empty pan with cans to weigh potatoes down. Let stand for 1 hour.
• Remove pan with cans from bottom baking dish. Remove parchment paper from potatoes. Cool potatoes in baking dish for 1 hour. Cover baking dish loosely and refrigerate for at least 6 hours or up to 24 hours.
• Preheat oven to 350°F.
• Remove baking dish from refrigerator. Uncover and run a knife around sides of dish to loosen potatoes. Invert potatoes onto a cutting board. Cut potatoes lengthwise into 3 equal strips. Cut each strip crosswise into 4 equal squares. There should be 12 squares. Place squares on a parchment paper-lined rimmed baking sheet.
• Bake until potatoes are heated through, about 20 - 25 minutes.

POTATO PAVE

Steps:

• Prepare pavé at least 6 hours ahead of time. Preheat oven to 350 degrees Fahrenheit.
• In a large pot over medium heat, simmer cream, garlic, nutmeg, pinch of salt and freshly ground white pepper. Reduce by one-third.
• Blanch potato slices in seasoned cream until three-quarters cooked. Cook 1/3 of sliced potatoes at a time. Remove slices with a slotted spoon.
• Brush a loaf pan with vegetable oil.Overlap potato slices in a single layer in the loaf pan. Season with salt and pepper.Repeat until all potato slices are used. Tightly cover the potatoes with a sheet of aluminum foil and place another loaf pan over the foil and push down to compact potatoes.Remove foil and drizzle butter over potatoes.
• Bake for 35 to 45 minutes or until the potatoes are golden brown on top and tender when tested with a knife.Remove pavé from oven and allow to cool for thirty minutes.Place foil on top and compact pave again by pressing on top with a loaf pan.Refrigerate for at least 6 hours.
• To Serve: Cut pavé into desired shape and reheat in oven or microwave with a little dab of butter on top.

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!

ROOT VEGETABLE PAVE

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.