Potato pavé is a stunning French culinary creation that transforms humble potatoes into an elegant, sophisticated side dish. The word ‘pavé’ means ‘pavement’ or ’tile’ in French, perfectly describing this meticulously layered potato dish that resembles perfectly stacked tiles. This potato pavé recipe creates a luxurious, creamy potato bake with a crispy exterior and tender, buttery interior that melts in your mouth. Whether you’re hosting a dinner party or wanting to elevate a weeknight meal, this gourmet potato pavé will impress both visually and in flavor, making it worth the extra effort compared to traditional potato dishes.

Potato Pavé Recipe: A Gourmet Layered Potato Dish

This classic potato pavé recipe creates an impressive side dish that pairs wonderfully with roast meats, steaks, or as a sophisticated vegetarian main when served alongside a fresh salad. While it requires some patience, the results are well worth the effort for this showstopping potato creation.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Additional Time: 4 hours (chilling)
• Total Time: 6 hours
• Servings: 8
• Difficulty: Intermediate

Ingredients for Potato Pavé

• 2½ pounds (about 1.1 kg) russet potatoes (about 4-5 large potatoes)
• 2 cups heavy cream
• 4 tablespoons unsalted butter, plus extra for greasing
• 3 cloves garlic, minced
• 2 teaspoons fresh thyme leaves, chopped
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon freshly grated nutmeg
• 2 tablespoons high-heat cooking oil (for frying)

EQUIPMENT NEEDED

• Mandoline slicer
• 8×8-inch baking dish or loaf pan
• Parchment paper
• Heavy objects for pressing (cans, bricks, etc.)
• Sharp knife
• Large mixing bowl
• Small saucepan
• Aluminum foil

Instructions

Step 1

Prepare Your Baking Equipment

Preheat your oven to 350°F (175°C). This temperature provides the perfect balance for slow-cooking the potato layers until tender while developing a beautiful golden crust.

Next, prepare your baking dish by thoroughly greasing it with butter. The butter not only prevents sticking but also adds a rich flavor to the exterior of your pavé. Line the dish with parchment paper, making sure to leave about 2 inches of overhang on all sides. This parchment paper overhang will serve as handles to help you lift the potato pavé out cleanly once it’s cooked and set.

Pro tip: Use a 9×9 inch square baking dish for even cooking and elegant serving portions. The straight sides of a square dish will yield the most visually impressive pavé slices, showcasing the beautiful layered effect that makes this dish so striking.

Step 2

Prepare the Infused Cream Mixture

In a small saucepan, combine the heavy cream, minced garlic, chopped thyme, salt, pepper, and nutmeg. This aromatic cream mixture will serve as the binding element that brings all the flavors together in your potato pavé.

1. Place the saucepan over medium-low heat and stir occasionally to prevent scorching
2. Once the cream begins to show tiny bubbles around the edges (just beginning to simmer), immediately remove from heat
3. Allow the cream mixture to steep for about 10 minutes, uncovered

During this steeping period, the cream will absorb the complex flavors of the herbs and spices. The garlic adds a subtle savory note, while the thyme contributes an earthy aroma that pairs beautifully with potatoes. The nutmeg brings a warm, slightly sweet dimension that elevates the entire dish.

Chef’s Tip: For an extra layer of flavor, you can add a bay leaf or a small sprig of rosemary during the steeping process, but remove these before assembling the pavé.

You’ll know the cream is properly infused when it has taken on a slightly yellowish tint and the kitchen is filled with a fragrant, herbaceous aroma.

Step 3

Prepare the Potatoes

Washing and slicing your potatoes properly is crucial for achieving the distinctive layered appearance of potato pavé:

1. Thoroughly wash the potatoes under cold running water to remove any dirt or debris.

2. Peel the potatoes completely, ensuring no skin remains as it would disrupt the uniform appearance of the final dish.

3. Set up your mandoline slicer to exactly 1/16-inch (1.5mm) thickness. This precision is essential—if slices are too thick, they won’t cook evenly; if too thin, they’ll become mushy.

4. Slice the potatoes carefully, using the mandoline’s hand guard to protect your fingers. Move with a steady, even pressure to create uniform slices.

5. Immediately transfer the sliced potatoes to a large bowl of cold water. This critical step prevents oxidation (browning) and rinses excess starch, which helps the layers remain distinct during baking.

Chef’s Tip: For the most elegant presentation, try to select potatoes of similar diameter so your layers have a consistent width throughout the dish.

Step 4

Layering the Potato Pavé

Now comes the crucial assembly phase that will create the beautiful layered effect characteristic of a potato pavé:

1. Drain and dry: Thoroughly drain the potato slices in a colander, then pat them completely dry with paper towels. Excess moisture will prevent proper browning and can make your pavé soggy.

2. Begin layering: Take your prepared baking dish and start arranging the potato slices in a single layer. Position each slice so it slightly overlaps the previous one, creating a shingled pattern. This technique ensures even cooking and creates the distinctive layered appearance when sliced.

3. Add cream: After completing the first layer, use a pastry brush to lightly coat the potatoes with the infused cream mixture. The cream will act as both a flavoring agent and a binding medium between layers.

4. Continue building: Repeat the process—potatoes, then cream—until all ingredients are used. Work methodically, maintaining even layers for consistent cooking.

5. Compress gently: After every few layers, use your palms to press down gently on the potatoes. This removes air pockets and helps the pavé hold together when sliced later. Be firm but gentle to avoid breaking the potato slices.

Tip: For the most visually striking result, make sure your final layer is particularly neat, as this will form the bottom of your pavé when inverted after baking.

Step 5

Bake Covered Until Tender

Now comes the transformation of your carefully layered potatoes into a cohesive, melt-in-your-mouth dish. Tightly cover your baking dish with aluminum foil, ensuring all edges are sealed to trap moisture and heat.

Place the covered dish in your preheated oven and bake for 1 hour. The tight foil covering allows the potatoes to steam within their own moisture while absorbing all the flavors of the herbs and cream mixture. This slow cooking process breaks down the starches in the potatoes, creating that signature tender texture that defines a perfect potato pavé.

To test for doneness, carefully pull back a corner of the foil (watch for escaping steam!) and insert a knife into the center of the pavé. The knife should slide through the layers with almost no resistance, indicating the potatoes are completely tender.

Once fully cooked, remove the dish from the oven but keep it covered with the foil. This resting period allows the layers to settle and the flavors to further meld together while maintaining the ideal temperature for the next step in the process.

Step 6

Compress and Refrigerate

With your layers carefully assembled, it’s time to compress the pavé to create those distinctive, elegant layers that make this dish so impressive.

1. Take a second piece of parchment paper and place it directly on top of your assembled potato layers, ensuring it covers the entire surface.

2. Select a baking dish or flat board that’s slightly smaller than your current dish. This will ensure even pressure across the entire pavé surface.

3. Place this second dish or board on top of the parchment paper.

4. Add weights to the top dish – canned goods work perfectly for this purpose. Aim for about 2-3 pounds of weight distributed evenly across the surface.

5. Carefully transfer the weighted setup to your refrigerator, ensuring it remains level during the move.

6. Allow the pavé to compress for a minimum of 4 hours. For best results, leave it overnight (8-12 hours) – this longer compression time allows the layers to bond firmly and the flavors to fully develop.

During refrigeration, the potato starches will set while the cream and butter solidify, creating a cohesive terrine that will hold its shape beautifully when sliced. This compression is what transforms simple potato layers into the architectural masterpiece that defines a true pavé.

Step 7

Unmolding and Portioning Your Pavé

After the chilling period, your potato pavé has now set to perfection. It’s time to reveal your culinary masterpiece and prepare it for serving:

1. Remove the weights carefully from the top of your pavé.

2. Lift the pavé out of the dish by gently pulling up on the parchment paper overhang. This provides convenient handles to extract your creation without damaging its structure.

3. Transfer to a cutting board and allow the pavé to sit at room temperature for 5-10 minutes to take the chill off slightly.

4. Trim the edges using a very sharp knife. This creates clean, professional-looking sides that showcase the beautiful layers you’ve created. A hot knife (warmed under hot water and wiped dry) will give you the cleanest cuts.

5. Portion your pavé into serving-sized pieces – elegant rectangles work beautifully for a restaurant-style presentation, while neat squares are perfect for a more casual setting.

Tip: Wipe your knife clean between each cut for the most pristine presentation.

Step 8

Searing for a Golden Finish

Now comes the moment that transforms your potato pavé from impressive to extraordinary. Heat 2 tablespoons of high-heat cooking oil (grapeseed or avocado oil work beautifully) in a large non-stick skillet over medium-high heat until shimmering.

Carefully transfer your portioned pavé sections to the hot pan using a spatula. Allow each side to sear until it develops a gorgeous golden-brown crust and becomes delightfully crispy, approximately 2-3 minutes per side. You’ll know they’re ready when the exterior has a satisfying crunch while the interior remains creamy and tender.

Once beautifully seared, briefly rest the pavé portions on paper towels to remove any excess oil. This final cooking step creates the perfect textural contrast between the crispy exterior and the luxuriously tender layers within. Serve immediately while hot for the most spectacular presentation and flavor experience.

What Makes This Potato Pavé So Special

This savory potato pavé stands out from other potato dishes due to its remarkable texture contrast and elegant presentation. The exterior develops a golden, crispy crust while the interior remains tender, creamy, and infused with rich flavors. The careful layering creates a stunning visual effect when sliced, making it suitable for special occasions and impressive enough for restaurant-quality dining at home.

The Perfect Potato for Pavé

Russet potatoes are ideal for this recipe due to their high starch content and relatively low moisture. These characteristics allow the slices to absorb the cream mixture while maintaining their shape during baking. The starch helps bind the layers together, creating that distinctive pavé structure.

Creating the Creamy Infusion

The flavor base of this flavorful potato pavé comes from infusing the heavy cream with garlic, herbs, and spices before pouring it over the potato layers. This technique ensures that every slice of potato absorbs the rich, aromatic cream mixture for consistent flavor throughout the dish.

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