Layered Potato Pavepressed in many layers
Very thin potato slices are layered with cream and butter, baked under cover, cold-pressed, cut, and browned to perfection.
Layered Potato Pave differs from shallow gratin and Pommes Anna because the slices are stacked into a tall block, baked until fused, compressed, and chilled before slicing. Only then are the rectangles browned on all sides in a pan, preserving many compact internal layers.
Ingredients
Layers
Pan and finishing
Layers
Seasoning
Preparation
Prepare the pan and slices
Line a loaf pan with parchment paper, butter with 20 g of butter, and mix the potatoes with cream, garlic, salt, and pepper.
20 minutesAssemble the layers
Arrange the slices in regular layers, pressing each set to eliminate air pockets.
25 minutesBake until fused
Cover and bake at 170 °C for about 110 minutes, until a slice passes through the block without resistance.
110 minutesPress and chill
Cover with paper, place another pan with uniform weight on top, cool, and refrigerate for at least 6 hours.
360 minutesCut and brown
Unmold, trim edges, cut into 12 blocks, and brown all sides in the remaining butter.
15 minutes
Substitutions
Milk does not provide the same binding as cream; low-starch potatoes make the layers more prone to separating.
Storage
Keep the baked block covered in refrigeration and brown only the portions to be served.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
