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potato pave recipe
- Total Time: 535 minutes
- Yield: 1 loaf (9-12 servings) 1x
- Diet: General
Description
This easy potato pave recipe creates layers of tender, creamy potato with irresistibly crispy edges and a beautiful golden-brown top. It’s a show-stopping side dish perfect for family dinners or impressing guests, transforming humble potatoes into a savory masterpiece.
Ingredients
- 4 lbs Yukon Gold potatoes, peeled, sliced 1.5-2 mm thick
- 0.75 cup clarified butter, melted
- 2.9 cups heavy cream
- 1 tbsp smoked paprika
- 0.1 g saffron threads, crushed
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 0.5 oz fresh sage leaves (about 20–25 leaves)
- 1 oz shelled pistachios, roughly chopped
Instructions
- Prepare Potatoes and Oven: Preheat your oven to 325F (160C). Lightly grease a 9×5 inch loaf pan or 8×8 inch square baking dish with some clarified butter. Slice the peeled potatoes very thinly, ideally 1.5-2 mm (1/16 inch), using a mandoline for consistency. Immediately immerse slices in cold water, then drain and pat completely dry.
- Flavor the Cream: In a medium saucepan, gently combine heavy cream, smoked paprika, crushed saffron threads, garlic powder, onion powder, salt, and pepper. Heat over medium-low heat until just simmering, stirring until seasonings dissolve. Remove from heat and let it steep for 10 minutes, so the flavors can deepen.
- Layer the Pave: Arrange a single layer of potato slices, slightly overlapping, at the bottom of your prepared baking dish. Brush generously with melted clarified butter. Pour a small amount of the infused cream over this layer. Continue building layers, brushing with butter, and drizzling with cream until all potatoes are used. Ensure each layer is tightly packed and even, gently pressing down as you build them to remove any air pockets. Finish with a layer of potatoes, brushed with butter, with any remaining cream poured over.
- Bake the Pave (First Round): Cover the baking dish tightly with parchment paper, then aluminum foil. Bake for 1.5 hours at 325F (160C). After this, remove the foil and parchment. Increase the oven temperature to 350F (180C) and bake for another 30-45 minutes, or until the top looks deeply golden brown and the potatoes are very tender when pierced with a knife.
- Press and Chill: Remove the cooked pave from the oven. Place a piece of parchment paper directly on top, then weigh it down with a heavy, flat object (like another baking dish weighted with cans or a cast iron skillet) for at least 6 hours in the fridge, ideally overnight. This pressing ensures the layers meld beautifully and the pave holds its shape.
- Slice and Serve: Once chilled and firm, carefully remove the pave from the pan. Using a very sharp knife, trim the edges if you want a super-neat presentation, then cut the pave into uniform rectangles or squares, approximately 1.5×3 inches (4×7 cm). To serve, you have options: sear the portions in a large non-stick pan with remaining clarified butter for 3-5 minutes per side until deeply golden brown and crispy. Alternatively, bake them on a baking sheet at 400F (200C) for 15-20 minutes, flipping halfway, until beautifully crispy.
Notes
Ensure potatoes are sliced consistently thin (1.5-2 mm) for even cooking and proper layering. The pressing and chilling step is crucial for the pave’s signature compact structure and should not be skipped or shortened. Quality spices significantly enhance the final flavor. Ghee or homemade clarified butter can be used as alternatives. For a lighter, plant-based version, full-fat coconut milk or a dairy-free cream alternative may be used, though texture will differ.
- Prep Time: 40 minutes
- Cook Time: 135 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 piece (approx 80 g)
- Calories: 350 calories
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 38 g
- Saturated Fat: 26 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 46 mg
Keywords: potato pave, side dish, Yukon gold, creamy potatoes, crispy edges, baking, elegant side, show-stopping, easy recipe, impress guests
