Potato Pave, a French Classic

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

chilerelleno

Legendary Pitmaster
Original poster
OTBS Member
SMF Premier Member
For me at least, cooking and eating is a relaxing hobby, and man do I ever need to relax.

I tried a new recipe today, a French classic called Potato Pave.
There are a few variations on this recipe, but the standard is layers of thinly sliced potatoes washed in butter and cream, seasoned with plenty of salt, baked, cooled, pressed overnight, sliced and fried.
This is a recipe for starchy potatoes as the starches bind the potatoes together, so find some nice Russets or Idahos.
I've also seen this recipe done with Sweet Potatoes.
You can do as I did and mandolin the slices as for scalloped potatoes (round) or take the time to shape the potatoes into uniform rectangular blocks and then mandolin the broad side. You'll want these slices very thin, 1/16" slices.
Variations of this recipe call for either cream/butter/garlic, cream/butter/broth/garlic or even just butter/broth/garlic.
What's going on with the latter variant, how un-French is no cream?
But that is what I had to go with this time as I had no cream on hand, and it still turned out rather well.

Preheat oven to 375°
Grease an 8"x8"x2" or deeper baking dish, line it with parchment paper and grease that too.
Cooking spray or butter for greasing, but more butter means more flavor.
Be sure to leave at least a 4" overhang on the paper, it'll be helpful for loosening it from the baking dish for cutting.

3-1/2 lbs of potatoes, peeled and sliced 1/16" thick
1c heavy cream
1/2c chicken or vegetable broth
3T butter
1T finely minced or crushed garlic
Fresh Thyme for both frying and garnish
Salt, pepper and/or whatever seasonings you prefer

In a sauce pan combine the cream, broth, butter and garlic and bring to a low simmer, season to taste and allow to cool.
Now you can either dip the slices in a bowl of this liquid or lightly brush each layer as you proceed.
Lay down consecutive layers until the dish is full.
Fold edges of parchment over the top, cover tightly with foil and bake till probe tender, approximately one hour or longer as needed depending on thickness.

721B0Uwh.jpg

Allow to cool completely, during this time cut a piece of cardboard to fit inside top of the baking dish.
Wrap the foil around it, lay it atop the parchment covered potatoes and press firmly down, now add some heavy cans or cast iron on top and place in the fridge overnight.

The next day remove the weights, lift on the parchment to free it from the pan, flip it onto a cutting board and proceed to cutting.
Trim the four edges even and cut into twelve equal slices.

rHsnVmTh.jpg

tQWDMqRh.jpg

Heat some oil in a frying pan and fry the slices on two sides showing the layers until golden brown and crispy.
Be sure to add some fresh sprigs of thyme to infuse the oil as the slices cook, remove used thyme after the first batch, don't let it burn.

I used butter on the first batch, once the butter browned I did not like the color and I switched to EVOO and had excellent results.

ZYlCMGch.jpg

Garnish each slice with a small sprig of thyme.

2vw89iwh.jpg

3SJhhJth.jpg

2-4 pieces per serving, serves 3-6.
This recipe is going to be a winner for future dinners.
 
Last edited:

tx smoker

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
Apr 14, 2013
7,513
11,087
Lago Vista, Texas
Absolutely beautiful John!! Believe it or not I did something similar last weekend with a dish of 5-cheese scalloped potatoes insofar as the baking part. I didn't do the pressing, cutting, or frying as you did but I have a prime rib feast coming up next weekend and this might just be done as one of the side dishes. Excellent job and beautiful presentation....as always.

Robert
 
  • Like
Reactions: chilerelleno

chilerelleno

Legendary Pitmaster
Original poster
OTBS Member
SMF Premier Member
Thread starter
Absolutely beautiful John!! Believe it or not I did something similar last weekend with a dish of 5-cheese scalloped potatoes insofar as the baking part. I didn't do the pressing, cutting, or frying as you did but I have a prime rib feast coming up next weekend and this might just be done as one of the side dishes. Excellent job and beautiful presentation....as always.

Robert
Thanks Robert, they sure do present nicely, taste pretty good too.
I look forward to preparing them with cream, another level of richness and flavor.
 
Last edited:
  • Love
Reactions: indaswamp

schlotz

Master of the Pit
★ Lifetime Premier ★
Jan 13, 2015
1,940
1,331
Coatesville, IN
Whoa! That looks spectacular John! Definitely going to try these. Love the write up and pics. Well done! Wonder if these would freeze well if vac-pak'd just short of cruushing them?
 
  • Like
Reactions: chilerelleno

chilerelleno

Legendary Pitmaster
Original poster
OTBS Member
SMF Premier Member
Thread starter
Whoa! That looks spectacular John! Definitely going to try these. Love the write up and pics. Well done! Wonder if these would freeze well if vac-pak'd just short of cruushing them?
Thank you Matt,
two of these required a little bit of care in handling after frying so as not to come apart.
I think the addition of cream in the recipe would help the starches bind them together better.
I think they'd hold together well in a vacuum bag before frying.
 
Last edited:
  • Like
Reactions: schlotz

dls1

Smoking Fanatic
Jun 6, 2012
885
189
Depends On The Day
Very nice, Chile. Great job, and an excellent presentation, as usual.

I've made potato pave many times using a classic French recipe I got long ago that's quite similar to yours. I do trim the potatoes in rectangles, and slice them with a mandoline very thinly, almost see through wafer thin and let the slices soak in heavy cream for about 30 minutes before layering. When layering, I season each layer with salt and pepper, a dash of minced fresh thyme, and dot with butter. From there, I proceed as you did.

The first time I prepared and served the dish, around 30 years ago, all our guests were impressed with both the presentation and flavor, but I thought something was missing. That's probably because I, personally, think most potatoes, especially Russets, baked in any form, are pretty boring. So, the next time out, I had a minor brainstorm, and added a smear of Dijon mustard to every third layer. That was an improvement, but they still needed some help so the next time around I added very thinly shaved slices of prosciutto on top of each layer that I added mustard to. Bingo! Something of a deviation from the traditional dish, but that's how I've prepared the dish ever since.
 

chilerelleno

Legendary Pitmaster
Original poster
OTBS Member
SMF Premier Member
Thread starter
Very nice, Chile. Great job, and an excellent presentation, as usual.

I've made potato pave many times using a classic French recipe I got long ago that's quite similar to yours. I do trim the potatoes in rectangles, and slice them with a mandoline very thinly, almost see through wafer thin and let the slices soak in heavy cream for about 30 minutes before layering. When layering, I season each layer with salt and pepper, a dash of minced fresh thyme, and dot with butter. From there, I proceed as you did.

The first time I prepared and served the dish, around 30 years ago, all our guests were impressed with both the presentation and flavor, but I thought something was missing. That's probably because I, personally, think most potatoes, especially Russets, baked in any form, are pretty boring. So, the next time out, I had a minor brainstorm, and added a smear of Dijon mustard to every third layer. That was an improvement, but they still needed some help so the next time around I added very thinly shaved slices of prosciutto on top of each layer that I added mustard to. Bingo! Something of a deviation from the traditional dish, but that's how I've prepared the dish ever since.
That sounds like a true game changer! :emoji_yum:

Thanks for the Like and reply.
At some time I will be trying your version out, and that's for danged sure... Prosciutto, you had me right then and there.
 
Last edited:

chilerelleno

Legendary Pitmaster
Original poster
OTBS Member
SMF Premier Member
Thread starter
All these classic french dishes being posted lately....right in my wheel house. Strong French heritage here in South Louisiana!!! Big Like!
🇫🇷🇫🇷🇫🇷
I know, right?
That Chateaubriand looked so freaking good, even if not served traditionally with either a Red Wine/Shallot or Bearnaise sauce and Chateau Potatoes.
Chateau potatoes, the only question there is sliced or whole?
And the New Orleans French bread thread, Danblacksher Danblacksher apparently has that down pat and I'd love to taste a loaf.
Is the water really the key to the flavor?

And more.
French Toast who cares if French Toast really isn't French, made right it's delicious.
French Onion soup
Monte Cristo sandwich
Potatoes Fondant
 
Last edited:
  • Haha
Reactions: indaswamp

Latest posts

Hot Threads