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
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Potato Terrine (Pave)
russet potatoes, for best results (doesn't mean you can't do it with other potatoes; the bigger the better, though)
milk (or cream)
salt and pepper
In This Recipe
Peel the potatoes and slice thinly on a mandolin. Toss the potatoes in the milk, salt and pepper.
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.
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.
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.
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!