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slices of pave potato

Crispy Potatoes Pavé

Amanda
Scalloped potatoes cooked in buttery stock the pressed and baked in butter for this popular French side dish.
4.55 from 24 votes
Prep Time 15 mins
Cook Time 1 hr 40 mins
Chilling 8 hrs
Total Time 9 hrs 55 mins
Course Side Dish
Cuisine French
Servings 12
Calories 68 kcal

Equipment

  • 20cm square, loose bottomed cake tin

Ingredients
 
 

  • 1.5 kg potatoes such as Maris Piper
  • 100 g butter
  • 2 cloves garlic minced
  • 80 ml chicken or vegetable
  • 1 tablespoon thyme leaves chopped + extra for garnish

Instructions
 

  • Grease and line a 20cm loose bottom cake tin
  • Melt 50g of butter in a saucepan and add the garlic for 1 minute. Add the thyme and stock and mix well.
  • Peel the potatoes  then slice in a food processor on the thinnest setting.
  • Layer the potatoes in the tin evenly adding the buttery stock from time to time.
  • Cover with foil and cook 180 for 1 hour or until completely tender.
  • 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.
  • Refrigerate overnight.
  • Cut into 12 pieces and place on baking paper or a silicone 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.

Nutrition

Calories: 68kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 62mgPotassium: 10mgFiber: 1gSugar: 1gVitamin A: 240IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Keyword crispy potatoes, gratin, pave,, scalloped
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