Best 2 Potato Pave Thomas Keller Recipes

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POTATO PAVE



Potato Pave image

Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. Try his recipe -- a slightly more refined version of scalloped potatoes -- for an unforgettable holiday side dish. Excerpted from "Ad Hoc at Home," by Thomas Keller (Artisan Books. (c)2009. Photo credit: Deborah Jones

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 6

Number Of Ingredients 8

1 cup heavy cream
Coarse salt and freshly ground black pepper
3 pounds russet potatoes (three 1-pound potatoes if possible)
5 tablespoons unsalted butter, 1 tablespoon softened and 4 tablespoons cut into 1/2-inch cubes
Canola oil
2 fresh thyme sprigs
2 cloves garlic, skin-on, lightly crushed
Minced fresh chives

Steps:

  • Preheat oven to 350 degrees.
  • Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
  • Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
  • Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
  • Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
  • To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
  • Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
  • Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.

POTATO-PARMESAN PAVé



Potato-Parmesan Pavé image

Provided by Charlie Trotter

Categories     Side     Bake     Thanksgiving     Parmesan     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

4 large potatoes, peeled and thinly sliced
3 cups heavy whipping cream
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Steps:

  • To prepare the pavé: Preheat the oven to 350°F. In a medium bowl, toss the potato slices with the cream until thoroughly coated. Generously butter a ceramic casserole dish. Arrange 4 layers of the potatoes in the bottom of the pan and season with salt and pepper. Sprinkle half of the Parmesan cheese on the potatoes and cover with 4 layers of potato. Season with salt and pepper, sprinkle on the remaining Parmesan, and layer the remaining potatoes over the cheese. Season with salt and pepper. Bake for 1 1/2 hours, or until the potatoes are tender.

Tips:

  • Use a mandoline to slice the potatoes evenly. This will help them cook evenly and create a uniform appearance.
  • Make sure the potatoes are completely dry before frying. This will help them crisp up and prevent them from sticking together.
  • Don't overcrowd the pan when frying the potatoes. This will cause them to steam instead of fry and result in soggy potatoes.
  • Use a non-stick skillet or a well-seasoned cast iron skillet to fry the potatoes. This will help prevent them from sticking.
  • Season the potatoes with salt and pepper to taste.
  • Serve the potatoes immediately after frying, while they are still hot and crispy.

Conclusion:

Potato pave is a delicious and impressive side dish that is perfect for any occasion. With its crispy exterior and fluffy interior, it is sure to be a hit with everyone at the table. Follow these tips to make the perfect potato pave every time.

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