Name: Scalloped Potatoes Gratin
Prep time: 15 min
Cook time: 100 min
Total time: 595 min
Ingredients: 1.5 kg potatoes (such as Maris Piper); 100 g butter; 2 cloves garlic (minced); 80 ml chicken (or vegetable); 1 tbsp thyme leaves (chopped + extra for garnish)

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Scalloped Potatoes Gratin, also known as Pavé or pressed potatoes are normally seen in French restaurants. Pavé, meaning paving slab in French, describes them perfectly! This potato dish shows off the layers of potato like a pile of slabs. Buttery, garlicky and tender on the inside, they have the delicious crunch of a roast potato on the outside. This dish might look tricky, but there's very few ingredients and it's a doddle to put together with no special skills. Perfect for make ahead entertaining or a cosy dinner for two, once you've tried these you will be hooked!

Table of Contents

What type of potato is used in Scalloped Potatoes Gratin?

If I am having a plain boiled potato I will always use new potatoes, but for everything else I use a Maris Piper. They are perfect for mash, chips and roast potato as they are floury and fluffy when cooked. This means that you get plenty of crispy edges when you fry or roast them. Another potato to use would be a Rooster or King Edward. If you are in the US an equivalent potato would be a Russet or Yukon Gold.

Avoid using a waxy potato as they contain less starch and you will need the starch to help the potato layers stick togther.

What are the ingredients?

This is such a simple dish. You will need butter for cooking the potatoes in the layers and more butter for roasting them. You could replace the roasting butter with baking spray to reduce calories, but as one portion is only 68 calories, I'm sticking with the butter!

To flavour the potatoes you will also need some chicken or vegetable stock. It's fine to use a stock cube for this.

I love garlic in potatoes so there are two cloves in this dish but feel free to leave it out. I have also used fresh thyme in the stock and as a garnish but you could leave it out or swap for sage or rosemary. Don't be tempted to use dried thyme; I always find to be far too woody and the taste is completely different.

How to make this dish

Start by greasing and lining a 20cm loose bottomed square cake tin. Butter the sides and base then cut a sheet of baking parcment large enouge to cover the bottom and sides. Cut 4 slits at the corners of the tin.

Press the paper into the tin.

Melt half of the butter in a saucepan and add the garlic for 1 minute. Stir the butter into the stock with the chopped thyme.
Peel the potatoes then slice on the thinnest setting of a mandoline or a food processor. There is no need to rinse them as the starch will help to hold together the layers together while cooking.
Layer the potatoes in the tin evenly, occasionally spooning over the buttery stock.

Cover with foil and cook 180 for 1 hour or until competely tender. I use a skewer to make sure that the potatoes are cooked through.
Leave to cool then fold the foil in half. Add two pieces of cardboard or a tin that fits and weigh down with more tins. This will ensure that the layers are compacted and the potato will slice cleanly.
Refrigerate overnight.
When you are ready to cook cut into 12 pieces and place on baking paper or a silicon mat.
Melt the butter and brush the potatoes.

Roast 200 C for 40 minutes then add thyme sprigs if using.

Roast for a further 10 minutes then serve.

How to serve and store Scalloped Potatoes Gratin

You can serve these potatoes with any dish but they go particularly well with meat dishes like Confit Duck or Slow Roast Belly Pork. They are the perfect dish for entertaining as you can make them up to 2 days in advance and just roast them when you are ready.

If you have more than you need, freeze pre sliced portions well wrapped in cling film.

Other French Potato Recipes