Potato pavé is the epitome of French culinary elegance—thinly sliced potatoes layered with cream and butter, pressed, chilled, then cut into rectangles and fried until golden and crispy.
The result is a potato dish that’s crispy on the outside, impossibly tender and creamy within, with beautiful visible layers. It’s like the most luxurious potato gratin, transformed into a stunning individual serving.
While it takes time and patience, the result is absolutely worth it—a show-stopping side dish that will impress any guest.
Instructions
Prep the Potatoes
Peel the potatoes and use a mandoline to slice them paper-thin (about 1/16 inch). As you work, place the slices in a bowl of cold water to prevent browning.
Prepare the Cream Mixture
In a large bowl, whisk together the heavy cream, minced garlic, salt, white pepper, and nutmeg.
Layer the Potatoes
Drain the potato slices and pat them completely dry with kitchen towels. Add them to the cream mixture and toss to coat each slice. Begin layering the potatoes in a parchment-lined loaf pan or terrine mold, arranging them in even layers.
Press down firmly as you go to eliminate air pockets. Pour any remaining cream mixture over the top. Dot with melted butter and sprinkle with fresh thyme if using.
Bake
Cover the pan with foil and place it in a larger baking dish. Add hot water to the larger dish to create a water bath (bain-marie). Bake at 325°F (165°C) for 1½ to 2 hours, until the potatoes are completely tender when pierced with a knife.
Press Overnight
Remove the pavé from the water bath and let cool to room temperature. Place another piece of parchment paper on top of the pavé, then weight it down with heavy cans or another pan. Refrigerate overnight (at least 8 hours). This pressing is essential for creating the compact layers.
Slice the Pavé
The next day, remove the pavé from the pan by lifting the parchment. Use a sharp knife to cut the pavé into rectangles (about 1½ x 3 inches).
Pan-Fry
Heat a large non-stick skillet over medium-high heat with a generous amount of oil or clarified butter. Working in batches, fry the potato pavé rectangles for 3-4 minutes per side, until golden brown and crispy on all sides. Drain briefly on a wire rack.
Serve
Sprinkle with flaky sea salt and fresh thyme. Serve immediately.
Pro-Tips for Potato Pavé Perfection
- Use a Mandoline: Even, paper-thin slices are essential for the layered effect and even cooking.
- Dry the Slices Thoroughly: After soaking, pat the potatoes completely dry so the cream mixture adheres properly.
- Press Firmly: The overnight pressing is crucial for creating those beautiful compact layers.
- Don’t Skip the Water Bath: It ensures gentle, even cooking and prevents the edges from drying out.
- Chill Completely: The pavé must be completely chilled and set before slicing, or it will fall apart.
- Use a Sharp Knife: A sharp knife is essential for clean, neat rectangles.
- Fry in Batches: Don’t overcrowd the pan—it lowers the temperature and prevents crisping.
- Serve Immediately: Potato pavé is best fresh and hot, with that perfect crispy exterior.
This Potato Pavé is layered potato perfection—absolutely elegant.
