Best 3 Potato Pave Recipes
Prepare to be amazed by the Potato Pave, an elegant and delectable dish that will elevate any dining experience. This culinary masterpiece features layers of thinly sliced potatoes arranged in a mold and baked to golden perfection. Its crispy exterior and tender, fluffy interior create a symphony of textures that will tantalize your taste buds.
Our collection of Potato Pave recipes offers a diverse range of flavors and styles to suit every palate. From the classic Potato Pave Dauphinoise, rich with cream and Gruyère cheese, to the modern Sweet Potato Pave with its vibrant color and subtle sweetness, each recipe brings a unique twist to this timeless dish.
Whether you seek a vegetarian main course or a stunning side dish to accompany your favorite protein, our Potato Pave recipes have got you covered. With step-by-step instructions and helpful tips, we'll guide you through the process of creating this impressive dish, ensuring success even for novice cooks.
So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your guests in awe. Discover the versatility and deliciousness of Potato Pave, and experience the joy of creating a dish that is both visually stunning and utterly irresistible.
POTATO PAVE
Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. Try his recipe -- a slightly more refined version of scalloped potatoes -- for an unforgettable holiday side dish. Excerpted from "Ad Hoc at Home," by Thomas Keller (Artisan Books. (c)2009. Photo credit: Deborah Jones
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
- Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
- Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
- Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
- To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
- Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
- Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.
POTATO-PARMESAN PAVé
Provided by Charlie Trotter
Categories Side Bake Thanksgiving Parmesan Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- To prepare the pavé: Preheat the oven to 350°F. In a medium bowl, toss the potato slices with the cream until thoroughly coated. Generously butter a ceramic casserole dish. Arrange 4 layers of the potatoes in the bottom of the pan and season with salt and pepper. Sprinkle half of the Parmesan cheese on the potatoes and cover with 4 layers of potato. Season with salt and pepper, sprinkle on the remaining Parmesan, and layer the remaining potatoes over the cheese. Season with salt and pepper. Bake for 1 1/2 hours, or until the potatoes are tender.
POTATO PAVE THOMAS KELLER
Steps:
- Preheat 350. Pour cream bowl; season with 1 tsp salt and 1/2 tsp pepper. Peel potatoes. Trim sides of potato. Slice potato lengthwise into very thin slices using a mandoline. You will need to toss the potato slices in cream occasionally. It will keep them from oxidizing. Repeat process with remaining potatoes. Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper. Trim slices to form an even layer in the bottom of the pan Repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper.Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven. Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans. Let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days. To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes. Heat a large skillet over medium-high heat; add enough oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side. Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives
Tips:
- To achieve even cooking and a crispy crust, make sure the potatoes are sliced to a uniform thickness.
- Use a sharp knife to cut the potatoes; this will help prevent them from breaking.
- To prevent the potatoes from sticking to the baking dish, grease it well with butter or cooking spray.
- Don't overcrowd the baking dish; this will prevent the potatoes from cooking evenly.
- Bake the potatoes until they are golden brown and tender; this may take longer than the recipe states, depending on the thickness of the potatoes.
- If you want to make the potato pave ahead of time, bake it according to the recipe and then let it cool completely. Once cooled, wrap the potato pave tightly in plastic wrap and refrigerate for up to 3 days. To reheat, simply remove the plastic wrap and bake the potato pave in a preheated oven at 350°F for about 15 minutes, or until heated through.
Conclusion:
Potato pave is a stunning and delicious dish that is perfect for any occasion. With its crispy crust and tender interior, it is sure to impress your guests. The best part is that it is relatively easy to make, so you can enjoy this restaurant-quality dish in the comfort of your own home. Whether you serve it as a side dish or a main course, potato pave is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #low-protein #side-dishes #vegetables #dietary #low-sodium #inexpensive #low-in-something #4-hours-or-less
You'll also love
