potato pave recipe
Discover the secret to the best creamy potato side with this easy potato pave recipe. Perfectly layered, crisp, and flavorful—your new favorite dish!
Ingredients
4-5 medium Yukon Gold potatoes
- These potatoes are the star of the show! Their naturally creamy texture makes them ideal for a dish like potato pave. Don’t peel them – the skin adds extra flavor and helps hold the layers together.
1 ½ cups heavy cream
- For that rich velvety texture. The cream is what makes this dish so indulgent and creamy. You can use full-fat cream for the ultimate experience, or substitute with a lighter version if you prefer.
¼ cup unsalted butter
- Butter brings in richness and a subtle comforting flavor. It also helps achieve that beautiful golden-brown crust when baking. If you want to take it up a notch, try using clarified butter for a more robust taste.
2-3 garlic cloves, finely minced
- Garlic adds a savory depth to the potatoes elevating the flavor without overpowering it. It’ll infuse the cream and butter as they melt together.
1 tablespoon fresh thyme (or 1 teaspoon dried)
- Thyme is the perfect herb for this dish providing a fragrant and earthy note. Fresh thyme is ideal, but dried thyme works perfectly too. If you’re a fan of other herbs like rosemary, feel free to experiment!
Salt and black pepper
- These simple seasonings balance the richness of the cream and butter enhancing the natural flavors of the potatoes. Season generously to taste.
1 cup grated Parmesan cheese (optional)
- For an extra touch of flavor and a crispy top Parmesan is a fantastic option. If you want to keep it dairy-free, you can skip the cheese or use a dairy-free substitute.
Olive oil or clarified butter for greasing
- Lightly grease your pan with either olive oil or clarified butter to ensure the potato pave doesn’t stick and gets that perfect crispy crust.
Instructions
Prep the Potatoes
- Start by washing the Yukon Gold potatoes thoroughly. You can leave the skin on – it adds texture and flavor to the dish. Using a mandoline slicer, slice the potatoes into thin, even slices (about 1/8-inch thick). This ensures they cook evenly and create that beautiful layered effect.
Prepare the Creamy Mixture
- Whisk heavy cream, butter, garlic, salt, and pepper in a saucepan Place it over medium heat, stirring occasionally, until the butter has melted and the garlic becomes fragrant (about 2-3 minutes).
- Tip: Don’t bring the mixture to a boil; you just want to heat it enough to dissolve the butter and infuse the garlic flavor into the cream.
Layer the Potatoes
- Lightly grease a loaf pan or a small baking dish with olive oil or clarified butter. Begin layering the potato slices in the pan, slightly overlapping them like shingles on a roof.
- After every 2-3 layers, pour a small amount of the cream mixture over the potatoes. This allows the cream to soak in and coat each layer, creating that indulgent, creamy texture.
- Pro Tip: For extra flavor, you can sprinkle a little bit of fresh thyme or Parmesan cheese between the layers if you're using them.
Bake the Potato Pave
- Once layered, seal the dish with foil and bake in a preheated 350°F (175°C) oven for 45 minutes. This helps the potatoes soften and cook evenly.
- After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and crispy. If you like a more golden crust, you can broil it for 1-2 minutes at the end.
Rest and Slice
- Once the potato pave is done, let it rest for about 10 minutes before slicing. This allows the cream to set and makes it easier to cut neat, clean slices.
- Slice it into generous pieces, and watch the creamy layers pull apart in perfect harmony.
Notes
This easy-to-follow, elegant side dish is perfect for impressing guests or upgrading your weeknight dinner. Creamy, crispy, and full of flavor — potato pave is a modern comfort food classic that’s sure to become a favorite at your table.