POMME PAVÉ
Layers of thin potatoes, rich cream, and a golden crust make this potato pavé a showstopper.
This elegant dish is a great addition to any meal, embodying the finesse and precision of French cuisine. With layers of thinly sliced potatoes, rich cream, and a golden-brown crust, this potato pavé will impress as a sophisticated side.
INGREDIENTS
1 kg (2.2 lbs) all-round potatoes (yellow flesh ones look better)
250 ml (1 cup) heavy cream (cream with 32% fat content)
Fresh thyme leaves (optional)
Fine sea salt and freshly ground black pepper, to taste
1 clove garlic, bruised
Clarified butter, cooking oil or duck fat (for searing)
Equipment:
Mandoline slicer
Parchment (baking) paper
23x33 cm (9x13 inch) baking dish or a similar-sized pan, or a small terrine dish
A second pan and heavy weights for pressing (like canned goods)
Sharp knife
Spatula
Pastry brush
MISE EN PLACE
Preheat your oven to 175°C (350°F). Prepare, measure, and weigh all the ingredients needed for the recipe. Wash, peel, and trim the potatoes, getting them ready for slicing as per the video instructions. Set your mandoline (vegetable slicer) to cut slices about 2 mm (1/16 of an inch) thick.
METHOD:
Grease the inside of the dish, then line it with parchment paper (as seen in the video), leaving excess paper over the edges for easy removal later. When done, fill a deep plate or dish with the cream, add the thyme, then place the mandoline over the plate or dish.
Working with one potato at a time, pat the potato dry, then thinly slice each one using the mandoline. Ensure the slices are uniform and stay submerged in the cream as you slice.
When all the potatoes are sliced, arrange the first layer of slices in the bottom of the dish without any overlapping (it must be perfectly flat). After that, season with a pinch of salt and pepper (and if desired, some tiny thyme leaves), then continue layering the slices, this time slightly overlapping each slice. For the next layer, lay the potatoes in the opposite direction (as shown in the demonstration) and season again. Repeat the process until you have almost filled the height of your dish or run out of potatoes.
When the layering is complete, pour the cream mixture evenly over the layered potatoes, making sure the cream does not overflow on top of the potatoes. Pour slowly and wait for the cream to sink down before adding more, ensuring it just reaches the top layer of potatoes and no more.
Finally, fold the parchment paper over the potatoes and either cover the dish with a lid or with aluminum foil. Bake in the preheated oven for 1 hour for smaller dishes and up to 1 hour 30 minutes for larger ones. To check if the potatoes are done, take the dish out and pierce it with a small, pointy knife. If the knife goes through without any resistance, it's cooked enough.
Once baked, remove the dish from the oven and let it cool slightly. Place a clean piece of parchment paper on top of the potatoes, followed by the piece of cardboard you prepared earlier (see video). Weigh it down with a tin or heavy objects to press the potatoes evenly. Then transfer the weighted dish to the refrigerator and chill overnight. This step is crucial for setting the layers.
Method (Day 2):
Preheat your oven to 200°C (400°F). Have the fat you decide to use nearby and also have a spatula ready to turn the potato pavé over. Note: Do not use tongs, as they are too rough and may break or damage the potato pavé.
Remove the weighted dish out of the fridge and let it rest for 30 minutes before unmolding.
Remove the weight from the dish, then carefully lift the potato block out of the dish using the parchment paper. Trim the edges with a sharp knife (dip it in hot water and dry first to make the process easier), then cut the pavé into neat squares, rectangles, or thick slices, depending on your preference.
Heat the fat in your skillet or frying pan over medium heat, add the garlic and thyme, then sear the pavé pieces on all sides until golden brown and crisp. During searing, baste regularly with the flavored fat until all sides are colored. If you are doing this in batches, reserve the pavé potatoes slices on a baking sheet lined with baking paper.
Just before serving, you may need to warm up the potato pavé slices by placing them on a baking sheet in the oven for 5 to 10 minutes.
You can serve the potato pavé either as a side dish or as the star of your plate, garnished with fresh herbs or a dollop of crème fraîche. Alternatively, serve it alongside a main dish, elegantly presented with a sauce.
This recipe is included as a workshop in our course, Cooking Potatoes Like A Chef.
This course will guide you every step of the way, starting from the basics and gradually moving to more advanced methods. You'll learn the tried-and-true techniques taught in French culinary schools, enabling you to create timeless potato dishes that look and taste amazing.