Pave potatoes, or pommes pavé, are a traditional French cuisine that serves as an example of how basic ingredients may be elevated to amazing heights. Layers of perfectly roasted, thinly sliced potatoes give the dish a crunchy outside and a creamy inside.
Pave potatoes are the perfect side dish for any event because they are not only aesthetically pleasing but also delicious.
Ingredients
Potatoes
Unsalted Butter: Adds richness and depth to the dish.
Heavy Cream: Contributes to the creamy interior texture.
Garlic Cloves: Infuses the dish with aromatic flavor.
Fresh Thyme or Rosemary: Provides an herbal note that complements the potatoes.
Salt: Enhances the overall flavor.
Black Pepper: Adds a touch of spice.
Pave Potatoes
Preparing the Potatoes
Choosing the appropriate potato variety is the first step in creating pave potatoes. Russet potatoes can also be used, although Yukon Gold potatoes are frequently used for their creamy texture and buttery flavor. Whichever option you decide on, make sure the potatoes are firm and fresh.
Peel the potatoes and cut them into thin rounds to start. To ensure even cooking, aim for a consistent thickness of approximately 1/8 inch. For rapid and reliable slices, a mandoline slicer can be quite useful. To keep the potato rounds from browning and to get rid of extra starch, throw them in a bowl of cold water after they have been sliced. In addition to preserving the color, soaking the slices improves their texture in the oven.
Adding Taste
Make a tasty concoction to improve the flavor of the potatoes as they soak. Add minced garlic cloves to a pot with melted unsalted butter over low heat. Give the garlic five minutes or so to absorb its flavor into the butter without browning it. Add heavy cream and season with black pepper and salt after a few minutes. For an aromatic touch, you can also add fresh herbs at this point, such as rosemary or thyme.
After combining, bring to a low simmer and then turn off the heat. This process gives the finished meal a creamy texture in addition to adding taste. Consider adding shredded cheese, such Parmesan or Gruyère, to this combination to add another layer of richness if you want to take your pave potatoes to the next level.
By Layering the Potatoes
The potato slices should be drained before being layered in a baking dish. To begin, use some of the infused butter mixture to grease the bottom of an ovenproof dish. To make an eye-catching pattern, start layering the potato slices in rows, slightly overlapping each slice.
To guarantee that the flavor is distributed evenly throughout, drizzle a little of the cream mixture over each layer as you build. Continue layering until all of the potato pieces have been utilized, and then top with a large amount of the leftover cream mixture. Before baking, scatter more cheese or herbs on top or in between layers for visual appeal and taste.
Baking the Pave Potatoes
Set the oven temperature to 375°F, or 190°C. To help soften the potatoes, cover the baking dish with aluminum foil to retain steam while it cooks. The potatoes should be soft when poked with a fork after about 45 minutes of baking.
Remove the foil and raise the oven temperature to 425°F (220°C) after 45 minutes. In order to get that golden-brown crust on top, this step is essential. Bake uncovered for a further 15 to 20 minutes, or until caramelized and delightfully crisp.
Magic occurs during the baking process, when the layers combine to form a single, unified dish while retaining the unique flavors of each layer. Your appetite will be piqued by the aroma filling your kitchen at this moment!
See also: Frites Steak
Serving Suggestions
After your pave potatoes are perfectly baked, let them cool for a few minutes before cutting them into squares or rectangles. When serving, this will help them maintain their shape. Pave potatoes look great with grilled fish or veggies, but they also make a great accompaniment to roasted meats like beef tenderloin or herb-crusted chicken.
Serve the potatoes on separate plates with fresh herbs like chives or parsley for a sophisticated look. If you’re feeling particularly decadent, this meal can be further enhanced with a drizzle of truffle oil or balsamic reduction.
Tips for the Best Pave Potatoes
Take into account these useful pointers to guarantee that your pave potatoes always come out perfectly: Waxy potatoes will not work as well as starchy potatoes like Russet or Yukon Gold.
To ensure equal cooking, make sure your potato slices are all the same thickness.
Soak the potato slices thoroughly; this will assist get rid of extra starch and keep them from browning.
Depending on your tastes, feel free to try a variety of herbs and spices.
Think about putting cheese on top or in between layers before baking to give another layer of flavor.
You may create this meal in advance and bake it later in the day; simply wrap it tightly in plastic wrap and store it in the fridge until you’re ready to bake.
Different Types of Pave Potatoes
Although classic pave potatoes taste great just the way they are, there are several ways to alter this recipe to suit your preferences:
Pave potatoes with cheese: For more depth, sprinkle shredded cheese, like Gruyère or cheddar, in between the layers.
Vegetable Medley: To add more color and nutrients, sandwich thinly sliced carrots or zucchini between layers of potatoes.
Add some spiciness to your cream mixture by adding smoked paprika or red pepper flakes.
Herb Variations: To create distinctive taste profiles, try using alternative herbs, such as basil or dill, in place of thyme or rosemary.
Drizzle with Truffle Oil: Before serving, pour truffle oil over your completed pave potatoes for an elegant touch.
With these modifications, you can modify pave potatoes to fit any taste while preserving their fundamental allure.
In conclusion
Pave potatoes are a great option for both special events and regular meals because they are not only tasty but also aesthetically pleasing. Anyone who tastes these will be impressed by their crispy outside and creamy within, which is laced with herbs and garlic.
Pave potatoes are versatile and go well with a variety of cuisines, whether they are served with tender meats or as part of a vegetarian feast.
