Potato Pave Truly one unique adaptation of the classic scalloped potatoes. I didnt have any chives at the time so the picture does not reflect the chive version. But the main idea is there.
- 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.
- 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 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.
- Place another loaf pan on top of the aluminum covered potatoes.
- Add some weights (such as a couple of 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.
- 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.
- 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 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.
- Place another loaf pan on top of the aluminum covered potatoes.
- Add some weights (such as a couple of 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.
- Carbohydrate 1.37239918363414 g
- Cholesterol 59.4316666666667 mg
- Fat 16.6144290604706 g
- Fiber 0.151325503921389 g
- Protein 0.893381176319256 g
- Saturated Fat 10.3567837864522 g
- Serving Size 1 1 Serving (272g)
- Sodium 41.2696140144257 mg
- Sugar 1.22107367971275 g
- Trans Fat 0.897704712072821 g
- Calories 155 calories
Step-by-step
- 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 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 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. Place another loaf pan on top of the aluminum covered potatoes. Add some weights(such as a couple of 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.
Slicing raw potatoes directly over a seasoned bowl of heavy cream prevents rapid enzymatic browning while simultaneously coating every individual starch molecule with fat. Russet potatoes, prized for their high starch content, release enough amylose during the nearly two-hour bake to naturally bind the paper-thin layers into a cohesive block without requiring added flour or gelatin. Trimming the raw tubers into uniform rectangles before slicing eliminates rounded edges, ensuring that every resulting portion maintains identical dimensions for even pan-searing later. Maintaining a steady oven temperature of 350 degrees Fahrenheit allows the dairy solids to reduce gently without scorching the parchment lining. Pressing the baked loaf under weighted cans compresses the tender layers into a dense, solid brick as it chills for at least six hours. This extended refrigeration period is non-negotiable; attempting to slice warm potatoes will cause the compressed architecture to disintegrate entirely. When portioning the chilled block into twelve equal pieces, use a sharp, thin-bladed knife wiped clean between cuts to preserve the clean geometric edges. Frying the portions in hot canola oil with crushed garlic cloves and fresh thyme sprigs infuses the fat with aromatics while rendering the exterior aggressively crisp. Basting the bubbling oil directly over the surfaces accelerates the browning reaction across the entire face of each piece. Fresh chives provide a sharp, clean onion bite that cuts cleanly through the rich dairy fats lingering on the palate.
