Potato Pave
By: Anonymous
Published: Saturday, February 13, 2010 - 5:05am

Ingredients




3 cups heavy cream
3 sprgs flat-leaf parsley
3 sprgs thyme
2 clvs garlic, peeled, and, crushed
1 pch nutmeg
3 Yukon Gold potato, peeled, and, sliced, very, thinly
1 tablespoon vegetable oil
1 tablespoon unsalted butter

Preparation

1 Prepare pave at least 6 hours ahead of time. Preheat oven to 350 degrees Fahrenheit. 2 In a large pot over medium heat, simmer cream, garlic, nutmeg, pinch of salt and freshly ground white pepper. Reduce by one-third. 3 Blanch potato slices in seasoned cream until three-quarters cooked. Cook 1/3 of sliced potatoes at a time. Remove slices with a slotted spoon. 4 Brush a loaf pan with vegetable oil. 5 Overlap potato slices in a single layer in the loaf pan. Season with salt and pepper. 6 Repeat until all potato slices are used. Tightly cover the potatoes with a sheet of aluminum foil and place another loaf pan over the foil and push down to compact potatoes. 7 Remove foil and drizzle butter over potatoes. 8 Bake for 35 to 45 minutes or until the potatoes are golden brown on top and tender when tested with a knife. 9 Remove pave from oven and allow to cool for thirty minutes. 10 Place foil on top and compact pave again by pressing on top with a loaf pan. 11 Refrigerate for at least 6 hours. 12 To Serve: Cut pave into desired shape and reheat in oven or microwave with a little dab of butter on top.