How to Make Potato Pavé

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor profile.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes provide more nutrients.

Peel the russet potatoes using nice even strokes.

Trim the potatoes to fit the width of the loaf pan, aiming for even slices.

Soak the trimmed potatoes in water to prevent oxidation.

Slice the potatoes to a thickness of about 8-1 mm using a mandolin.

Dry the potato slices using towels to remove excess moisture.

Coat the potato slices in 12 tablespoons of clarified butter and 5 g of kosher salt.

Prepare a parchment sling for the loaf pan.

Spray the bottom and sides of the loaf pan with cooking spray.

Layer the potato slices in the loaf pan, shingling them with a slight overlap, about four slices per layer.

Press down on the layered potatoes using a second loaf pan to ensure they stick together.

Cover the loaf pan tightly with foil to trap moisture.

Bake in an oven set to 300°F for around 2 hours until a skewer comes out clean with no resistance.

Remove the foil and check for doneness with a needle probe or cake tester.

Press the baked potato pavé using a cardboard piece wrapped in foil and a second loaf pan on top.

Weigh down the top loaf pan with a brick or other heavy object.

Chill the pressed potato pavé in the refrigerator for at least 8 hours or overnight.

Unmold the chilled potato pavé by applying heat with a blowtorch or placing it in the oven briefly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens