“Pavé” is a French culinary term used to described flat rectangular shaped foods. Bake this layered potato dish in a rectangular dish ( in a bread tin – 10 cm deep) , then weigh the potatoes down to get that flat pavé look. After they’ve cooled and set, slice into individual rectangles before reheating in the pan and serving as a side dish with cream cheese or preferred sauce to complement an elegant and yet satisfying dinner entree.
Time – 20 min. prep + 80 min. cooking
Serves – 6 person
1 kg Yukon gold potatoes
200 ml olive oil
1. Preheat the oven to 180o C.
2. Place the olive oil in a bowl.
Peel the potatoes and slice on a mandoline as thin as possible. Line a loaf pan with parchment and place down a layer of the potato slices, then brush with olive oil. Repeat this layering until all the potato has been used.
3. Cover the loaf pan with a lid or foil and bake for 1 hour 20 minutes or so, until the potato is tender. Allow to cool. Cut a sheet of parchment to lay on top of the terrine in the loaf pan and top with a heavy weight so that the terrine will compact and become stable for slicing.
4. Refrigerate overnight with the weight on top.
5. Remove the weights from the Potato Pavé, unmould and trim the edges if you prefer. Slice lengthwise into pieces. Place the pieces onto a parchment-lined baking sheet, brush some balsamic and warm gently in the oven for about 20 minutes.