Introduction
Potato Pavé is the ultimate way to elevate a simple potato dish into a gourmet experience. This French-inspired recipe features thinly layered potato slices infused with cream, thyme, and butter, then pressed, chilled, and fried to crispy golden perfection. Served with cream cheese, fresh chives, and flakey salt, this dish delivers an irresistible combination of crispy exterior and rich, creamy layers inside. Perfect as a side dish or an indulgent appetizer, this is a must-try for any potato lover!
Ingredients
- 6-8 large potatoes, thinly sliced
- 1 cup heavy cream
- 4 tbsp unsalted butter, melted
- 3-4 sprigs of fresh thyme
- Salt and black pepper to taste
- Oil for frying
- Cream cheese for serving
- Chopped chives for garnish
- Flakey salt for finishing
Instructions
Preheat your oven to 160°C (320°F). Line a loaf pan or baking dish with parchment paper, leaving enough overhang for easy removal later.
In a bowl, mix the heavy cream, melted butter, fresh thyme leaves, salt, and black pepper. Toss the thinly sliced potatoes in this mixture until well coated.
Layer the potatoes evenly into the prepared pan, pressing them down as you go to create a compact structure. Cover with foil and bake for about 1.5 to 2 hours, or until the potatoes are tender when pierced with a knife.
Once cooked, place a heavy object (like another pan or canned goods) on top of the potatoes and refrigerate for at least 6 hours or overnight. This step is crucial for achieving the signature layered texture.
When ready to fry, remove the potato block from the pan and cut it into even rectangular pieces. Heat oil in a pan over medium-high heat and fry the potato pieces until crispy and golden brown on all sides.
Serve hot with dollops of cream cheese, a sprinkle of chopped chives, and a finishing touch of flakey salt.
Tips for Success
Use a mandoline slicer for ultra-thin, even potato slices to ensure the best texture.
Pressing and chilling the potatoes is essential to keep the layers intact while frying.
Fry at the right temperature—too hot, and the outside will burn before the inside is warm; too low, and it won’t get crispy.
Why This Recipe Works
Potato Pavé achieves the perfect contrast between a crispy, crunchy exterior and soft, buttery layers inside. The infusion of thyme and butter enhances the natural sweetness of the potatoes, while the creamy topping adds a refreshing balance. Every bite delivers a luxurious combination of textures and flavors, making it an unforgettable dish for any occasion.
