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Potato Pave

Potato pave comes from the French term for pavement, meaning square. It's a delicious recipe for layered, cheese potatoes.

Equipment

  • Deep 4-6 inch mold or baking dish

Ingredients

  • 4 large russet potatoes
  • 3 c gruyere shredded
  • 1 c pecorino ramono cheese shredded
  • ½ stick of butter
  • Salt/ Pepper
  • 1 qt heavy cream

Pave Cream

  • 2 Tablespoons chopped garlic
  • 1 Tablespoon Fresh thyme
  • 1 Tablespoon black pepper

Instructions

Pave Cream

  • Heat the ingredients for the pave cream and simmer on the lowest heat possible for 20 minutes. Cool and reserve.
  • Slice potatoes 1/8th “ thick and square off edges
  • Lay paper in bun pan (be sure to have 2 of the same pans) I used my terrine molds
  • Spray the mold with oil and begin to shingle potatoes only slightly overlappying each potato season with salt and pepper, 2 tablespoons of of pave cream, 3 dollops of butter, 1.5oz gruyere, .5oz pecorino ramano, then repeat
  • Once you've repeated this all the way to the top of your pan, cover and bake for 1 hr. (@325F) The size of your pan will determine the total time in the oven. Once removed from the oven after an hour try using a small knife to check for resistance put back into the oven with no lid until completely tender.
  • once easily pierced with a knife pull from the oven and let sit at room temp for 1 hour and place your second pan on top with 5 lbs. of pressure. Place in fridge and allow to completely cool overnight or 3 hours. This will allow it to set in shape. Remove from the pan and cut into quarters or bigger or smaller and griddle in a pan with butter, sear on one side and flip over and sear the other. Be sure it is warmed all the way through.