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slices of golden brown potato pave on parchment paper on a baking tray with flakey salt.
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Potato Pave (Potato Terrine) + Video

Potato Pave is a gorgeous, elegant side dish of thinly sliced potatoes layered with cream, cooked until tender, then sliced and baked again for a crispy exterior and soft, creamy center.
Course Side
Cuisine French
Total Time 2 hours 40 minutes
Servings 6
Calories 296kcal

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
  • teaspoon salt
  • 30 g unsalted butter melted

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 cream, ½ teaspoon garlic powder, 1 tablespoon finely grated parmesan cheese, 1½ 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.

Video

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!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 296kcal