Potato Pave
This potato pave is a beautiful, layered potato side dish with crisp golden tops and soft, buttery centers. Each slice is pressed and chilled for clean edges, then roasted until irresistibly crispy. Perfect for holidays, family dinners, or whenever you want a side that looks as good as it tastes.
Equipment
- Mandoline or sharp knife
- 9x5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Foil
- Baking sheet
- Second loaf pan or weight for chilling
Ingredients
- 3 lb Yukon Gold potatoes thinly sliced
- 8 Tbsp unsalted butter melted
- ½ cup heavy cream
- 1 Tbsp fresh thyme leaves
- 1 tsp garlic powder
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
Optional Add-Ins:
- ½ cup grated Gruyère cheese
- 2 Tbsp chopped chives for garnish
Instructions
- Line a loaf pan with parchment paper and brush with butter.
- Slice potatoes very thin and toss with butter, cream, and seasonings.
- Layer slices into the pan, pressing down every few layers.
- Cover with foil and bake at 350°F for 70 minutes.
- Cool briefly, then press with weight and chill for 4 hours or overnight.
- Unmold, trim, and cut into squares.
- Roast at 425°F for 15–18 minutes until tops are golden and crispy.
- Serve warm and enjoy those buttery, crispy layers.
Notes
For best results, chill the layered potatoes overnight before slicing and crisping. A mandoline is helpful for consistent slices.