Potato Pave


Photo: flickr user biskuit
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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.

Tools

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Tags:

tubers
root
vegetable

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 5:05am

Creator:

Anonymous

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