Potato Terrine (Pave)

By • October 17, 2011 • 11 Comments

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Author Notes: Paves are amazing. They're basically scalloped potatoes, but a little more elegant. And the best part is, you can use this recipe with sweet potato, celery root -- you might even be able to do it with turnip. If you want to be decadent you can layer meat in there too, or even wrap it all in bacon. This is the simplest form.The Perennial Plate

Makes 1 terrine

  • 3 pounds russet potatoes, for best results (doesn't mean you can't do it with other potatoes; the bigger the better, though)
  • 1 cup milk (or cream)
  • salt and pepper
  • butter
  • canola oil
  1. Peel the potatoes and slice thinly on a mandolin. Toss the potatoes in the milk, salt and pepper.
  2. Line a bread tin with parchment and butter it. Then layer the potatoes evenly throughout the mold. You should put down a layer of potatoes and then add some butter on top and continue to layer until the tin is full. Fold the parchment over the potatoes and then cover in tin foil.
  3. Bake the potatoes at 350 for about an hour. Test doneness by sticking a knife into the potatoes -- there shouldn't be any resistance. Next, take a loaf tin of the same size and set it on top of the covered pave. Then add some books, canned goods or anything heavy to the top. Let the terrine cool under this pressure over night or for at least for 6 hours.
  4. When the pave has cooled, remove it from the mold and slice into your preferred portion size. In a frying pan, add some canola oil and fry the slices of pave until brown and crispy. If you want to be more decadent, baste them with butter and herbs and garlic. Serve crispy with eggs or as a side for your dinner.

Comments (11) Questions (3)

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over 2 years ago LiquidSmoke

I served these potatoes along with the Arugula, Goat Cheese, Pomegranate salad (http://www.food52.com/recipes...) and filet mignon for my mom's birthday dinner. They were a huge hit!

I winged it on a couple things that weren't clear to me in the recipe:

1. It says to slice them thinly. I used my OXO mandolin on .3mm (the thinnest setting.) Looking at the picture I think they could have been a bit thicker.

2. I used two old bread pans that stack inside each other. When the potatoes came out of the oven I put the second bread pan on top of the potatoes and weighed them down with 28oz cans of tomatoes.

3. I was a little confused about if I should add the milk to the potatoes in the baking pan since it says to "toss the potatoes in the milk." If you toss the potatoes in the milk you still have milk left in the mixing bowl. I ended up pouring the milk over the potatoes and all was fine.

4. I layered about 1 1/2" of potatoes in each bread pan which came out to the perfect thickness when I turned them out for browning.

5. A few of the pave's fell apart when browning. Not to worry...still delicious.

6. This recipe is not hard, just takes a bit longer but feels extra special.

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over 2 years ago jackieem

Tried this and loved it. I melted the butter and brushed it on between layers. This is going to be in the regular rotation for Sunday dinner.

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over 2 years ago Siouxchef

I love this dish. Credit where credit is due, however. This is Thomas Keller's from Ad Hoc at Home. I save the foil-covered foil to place on top of the potatoes and then weight with cans.

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over 2 years ago perennialplate

Hope I"m not responding twice. Anyways, this recipe is super traditional and I actually learned it from a restaurant in Spain - although it is French. Anyways, I'm sure Ad Hoc's version is awesome, anything by TK is great (I used to work at Bouchon). But I don't think he has the rights to the pave.

August-me

over 2 years ago petrichor

Wow! This sounds amazing. I think I found my breakfast recipe for the next week :)

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over 2 years ago Chandra

Merci beau coup Panfusine...

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over 2 years ago Chandra

'tater's are round/oval in shape... how do you get square in the pan?

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over 2 years ago Panfusine

since they're baked & pressed in a loaf tin & then sliced, they look square in shape, look closely at the photograph, you'll see the striations that is the cross section of the tater slices.

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over 2 years ago perennialplate

yes Panfusine. If you want to get really technical and perfect, you can cut your potatoes to fit the edge of the pan. but i'd rather just trim the pave at the end.

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over 2 years ago Panfusine

Wow, this sounds uber delish.. GOTTA try it out!

Nog

over 2 years ago Niknud

Wow. This is beautiful. Can't wait to try it - might add in some thyme with the milk as well.