As gorgeous as it is delicious, this Potato Pave recipe is a seriously impressive (but secretly really easy) version of scalloped potatoes that will wow your guests!
Also sometimes referred to as potato terrine, this potato pave is not a quick recipe, but... most of the time is hands-off and it's well worth the investment.
Think dinner party-worthy potato bake or scalloped creamy potatoes - layers of thinly sliced potato are cooked with cream and then compressed overnight in the fridge to form a loaf.
This "loaf" is then cut into large slices which are then browned in the oven until golden.
Please don't be put off by the seemingly long list of instructions for the recipe method, it's really not that complicated!
Question: what's the only thing better than potatoes?
Answer: twice-cooked potatoes!
Table of Contents
Why is it called potato pave?
This potato dish gets its name from the French word pave or potato pavé which means cobble or cobblestones (as in roads or pavement).
The name refers to the compressed potato dish being cut into individual serves that are a flat rectangular shape like cobblestones or paving stones.
Why you will love this recipe
- A bit time-consuming, but not difficult and really impressive!
- Most of the cooking is done ahead of time, so a great get-ahead dish for a dinner party or entertaining.
- It's potatoes!!!
What you need to make potato pave
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- potatoes - I used Sebago, a great all-rounder sold loose in most supermarkets
- thickened cream - 35% milk fat with included thickeners (US - heavy cream)
- unsalted butter - feel free to use salted butter and adjust the level of added salt accordingly
- fresh parmesan cheese
- garlic powder
- fine salt
*Please see the recipe card below for exact ingredient quantities and detailed instructions
How to make potato pave
- Whisk together cream, parmesan cheese, garlic powder, and salt.
- Peel and thinly slice potatoes.
- Place potato slices into the bowl of cream as you go.
- To start layering the potato, first place two even layers of potato slices into the lined loaf pan.
- Starting with this second layer, drizzle a little melted butter in between each layer as you build.
- Once you have layered in all the potato slices, fold over the parchment paper then cover pan with aluminium foil (aluminum foil) and bake.
The potato pave is then compressed overnight.
To serve, the cold potato pave is sliced - then the slices are placed onto a baking sheet and oven baked until each slice is golden brown and crisp around the edges and creamy soft in the middle.
Compressing the terrine
Once the potato pave is baked and cooled slightly, it needs to be weighted down and refrigerated. This compresses the layers.
I find the best way to do this is to use another loaf tin of the same size and place it directly on top of the terrine then fill it with something that is heavy for its size.
Most recipes recommend using things like heavy cans, but I find things like unopened bags of sugar work better - they are easy to stack and compact for their weight.
The more weight the better.
Top tips
- Bigger potatoes are better for this pave simply because the slices are larger so the process of laying them out will be quicker plus your terrine will be more stable when it comes to slicing and browning it off.
- I use a mandolin to slice the potatoes. I find that is the best way to get very thin slices.
- Adding the potato slices into the cream mixture as you go helps to prevent the potatoes from going brown.
- Try to make each potato slice as uniform in thickness as you can, this will also help your terrine hold together when you are browning it off in the oven.
- There will be a lot of liquid left after you take out the last of the potato slices - don't be alarmed, we haven't just wasted heaps of cream! The potatoes will let out moisture as they sit in the cream mixture.
Variations
- Add to the taste by putting a sprinkle of fresh black pepper or herbs into the cream mixture like finely chopped fresh rosemary or fresh thyme sprigs, depending on what you are serving this dish with.
- Garnish with finely sliced fresh chives.
Potato pave FAQs
It usually refers to food served in a flat rectangular shape, like a paving or cobblestone.
pah - vay
Other potato recipes you may enjoy
Mini Potato Stacks - these little gems are like mini individual serves of dauphinoise or au gratin potatoes, made in a muffin tin!
Truffled Potato Mash - rich and creamy mashed potatoes made with garlic, parmesan cheese, and flavoured with truffle oil. Truffles on a budget!
Pommes Puree - decadent and velvety smooth mashed potatoes made extra luxurious with plenty of butter and cream.
📖 Recipe
Potato Pave (Potato Terrine) + Video
Ingredients
- 1.4 kg potatoes I used sebago
- 150 ml thickened cream 35% milk fat with included thickeners
- ½ teaspoon garlic powder
- 1 tablespoon finely grated parmesan cheese
- 1½ teaspoon salt
- 30 g unsalted butter melted
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- Grease and line a loaf pan (22 x 12 x 6cm/8½" x 4½" x 2½") with baking/parchment paper (leaving a 13cm/5" parchment paper overhang on all sides) and set aside.
- In a large bowl, whisk together cream, garlic powder, parmesan cheese, and salt.150 ml thickened cream½ teaspoon garlic powder1 tablespoon finely grated parmesan cheese1½ teaspoon salt
- Peel and thinly slice the potatoes (I use a mandolin for this) placing the slices into the cream mixture as you go, making sure they are all submerged.1.4 kg potatoes
- Place two layers of potato slices into the bottom of the pan.
- Starting with this second layer, drizzle a little melted butter in between each layer as you continue with the remaining potato.30 g unsalted butter
- Once you have used all the potato slices, fold sides of parchment paper over the top of the potato, then cover with foil and bake for 1½ hours or until the potato is tender and there is no resistance when it's pierced with the tip of a sharp knife.
- Once potato is cooked, allow it to cool slightly for 15 minutes then place another loaf tin of the same size on top and fill this second pan with something heavy (see my notes) then place it in the refrigerator overnight to compress.
To finish and serve
- Preheat oven to 180c.
- Line a rimmed baking sheet with parchment paper and set aside.
- To turn out the terrine, run a sharp knife around the edge of the terrine to loosen it.
- Then invert the terrine onto a cutting board, and give it a good whack on the base and it should come right out.
- With a large knife, trim off the rough edges of the terrine (for presentation - see my notes on how I use these off-cuts) then slice the terrine into 6 equal pieces (like a loaf of bread with really thick slices).
- Place the slices cut-side-down onto the baking sheet and bake for 30 minutes, then turn over and bake for a further 10 - 15 minutes or until golden brown and crisp on the edges.
Notes
-
- I used sebago potatoes, these are the ones covered in dirt that are sold loose in most Australian supermarkets.
- Bigger potatoes are better because the slices are larger so the process of laying them out will be quicker plus your terrine will be more stable.
- I use a mandolin to slice the potatoes. I find that is the best way to get thin, even slices.
- Make each potato slice as uniform as you can, this will also help your terrine hold together.
- There will be a lot of liquid left after you are finished - don't worry, we haven't just wasted heaps of cream! The potatoes will let out moisture as they sit in the cream mixture.
- For compressing the terrine, things like unopened bags of sugar work really well because they are easy to stack and heavy for their size so you can use more - the more the better!
- You can put any off-cuts onto the baking tray and bake them along with the large pretty slices. They take much less time to cook so watch them carefully, but they make an excellent snack for the cook!
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