1. What is potato pave made of?

Potato pave is made from thinly sliced potatoes layered with clarified butter, pressed, baked slowly, then chilled and seared until golden and crispy.

2. What type of potato is best for pave?

Yukon Gold is ideal for its balance of starch and moisture. Russets can be used, but may fall apart more easily after chilling.

3. Can I make potato pave ahead of time?

Yes. It’s best made ahead. Chill it overnight for clean slicing and pan-fry before serving.

4. How do I keep potato pave crispy?

Sear each slice in a hot, nonstick pan with clarified butter. Let the crust form before flipping.

5. Is potato pave gluten-free?

Yes, as long as you don’t add breadcrumbs or gluten-based toppings, it’s naturally gluten-free.

Potato Pave – The Best Layered Potato Side Dish Ever

Description

This potato pave recipe delivers ultra-crispy, buttery layers of thinly sliced potatoes pressed, baked, and pan-seared to perfection. It’s the ideal elegant side dish for holidays or special dinners.

Ingredients

2.5 to 3 lbs Yukon Gold potatoes, peeled

1 cup clarified butter or ghee

1 tsp salt (or to taste)

1/2 tsp black pepper

2 garlic cloves, smashed (optional)

2 sprigs thyme or rosemary (optional)

1/4 cup grated Parmesan cheese (optional)

Olive oil or additional butter for searing

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325°F (160°C). Line a loaf pan with parchment paper.

2. Using a mandoline, slice potatoes into 1/16-inch thick slices. Dry well with a towel.

3. Layer slices in the pan, brushing each layer with clarified butter and seasoning lightly.

4. Repeat until all potatoes are used. Add herbs or Parmesan every few layers if desired.

5. Cover the top with parchment, then tightly with foil. Place another pan or weights on top.

6. Bake for 1 hour 45 minutes to 2 hours, or until completely tender.

7. Cool to room temperature, then refrigerate overnight with weights still on top.

8. Unmold the chilled pave and cut into squares or rectangles.

9. Heat a nonstick pan over medium heat. Sear each piece in butter until both sides are crisp and golden.

10. Serve warm, garnished with fresh herbs or a touch of truffle oil if desired.

Notes

Use clarified butter or ghee for the best searing results; regular butter burns quickly.

Make-ahead friendly: prepare up to 3 days ahead and reheat before serving.

For extra flavor, sprinkle Parmesan between layers before baking.

Sweet potato variation: add 1 tsp cornstarch and increase bake time slightly.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Side Dish
Method: Baking, Searing
Cuisine: French