Potato Pavé – Recipe for crispy Potato Pavé, potato terrine, or Pommes Anna, fried and served with cream cheese and chives.
These Potato Pavés are made from thinly sliced potatoes that are soaked in a cream mixture with fresh thyme, salt, and pepper. The slices are then layered in a baking dish with butter between each layer and baked in the oven for 1 hour and 30 minutes.
After baking, the potato terrine is pressed in the refrigerator so the layers are fully compacted. After about 12 hours, the terrine is cut into squares and fried in oil until the potatoes are golden and crispy.
I’ve garnished the Potato Pavé with whipped cream cheese, fresh chives, and flaky salt, serving it as a delicious starter. You can also serve it with roe or caviar for an extra touch of luxury. Potato Pavé can also be served as Pommes Anna alongside a main course, such as a slow-roasted culotte roast.
Potato Pavé can easily be prepared well in advance, as it benefits from being pressed in the fridge for a long time. You can also fry them ahead of time and then warm them in the oven before serving, so they remain nicely crispy. Also, try my recipe for potato base with crème fraîche and salmon. Enjoy!
Potato Pavé
Ingredients
Potato PavéInstructions
Potato Pavé
Preheat the oven to 175°C (350°F) fan.
Mix the heavy cream, salt, thyme, and pepper in a bowl.
Using a mandoline, slice the potatoes very thinly. Add the potato slices to the cream mixture and toss well to coat.
Line a 20×28 cm (8×11 inch) baking dish with parchment paper, leaving extra hanging over the edges. Arrange a thin layer of potatoes in the dish and dot with butter. Repeat to create about 8 layers of potatoes in total. Fold the parchment over the top and wrap the dish in foil. Bake for 1 hour and 30 minutes.
Remove the foil, leaving the parchment over the potatoes. Place a weight on top and refrigerate to press the layers together. Chill for at least 12 hours, preferably longer.
Heat oil in a pan deep enough to cover the base.
Trim the edges of the cold potato terrine and cut into about 10 squares. Fry the squares in the hot oil for a few minutes on each side until golden and crispy. Drain on a plate lined with kitchen paper.
Whip the cream cheese and put it into a piping bag fitted with a small tip. Arrange the crispy Potato Pavé on a serving plate and pipe the cream cheese on top. Garnish with chives and flaky salt. Serve immediately. Enjoy!
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