Potato Pavé With Parmesan Crust Recipe • 4★

Updated November 21, 2024

David Malosh for The New York Times. Food Stylist: Simon Andrews.

In the long line of elaborate potato recipes like pommes dauphine, hasselback gratin and Jannsson’s temptation, the pavé feels uniquely party-worthy. While typically found on restaurant menus, it’s perfectly doable at home, with a little patience and effort (in the way of peeling and slicing five pounds of potatoes, but a mandoline makes it easy work). Prepare and chill the terrine in advance so you can simply sear the pieces when ready to serve. This pavé strays from tradition with the addition of cheese: Dip each piece in shredded Parmesan to coat on two sides, then sear until the cheese fuses into a salty frico crust. You could sear all sides, if desired, but two requires less energy — and also highlights the lovely contrast between the crunchy frico crust and the creamy center, which holds pure potato flavor.

SaveLog in or sign up to save this recipe.

GiveSubscriber benefit: Give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribeLog In

Subscriber benefit: Give recipes to anyone

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

Share this recipeCopy linkEmailPinterestFacebookXWhatsAppReddit

Print this recipeInclude recipe photoPrint RecipeLog in or sign up to print this recipe.

6 tablespoons unsalted butter, plus more for greasing

Kosher salt (such as Diamond Crystal) and black pepper

1 cup heavy cream

5 pounds Yukon Gold potatoes (opt for larger potatoes, for less slicing)

Canola oil, as needed (¼ to ⅓ cup)

⅔ cup finely grated fresh Parmesan

Flaky sea salt, for serving

Step 1Prepare your pan: Trace the bottom of a metal 9-inch nonstick loaf pan on a piece of cardboard; cut it out and wrap tightly in aluminum foil. Set aside. Cut two rectangles of parchment paper: one that is 5-by-20 inches and one that is 9-by-15-inches. Grease the inside of the baking pan with butter, then set the 5-by-20-inch sheet of parchment in the bottom along the length, and the remaining 9-by-15-inch piece across the width. Grease the parchment with more butter and season generously with salt and pepper; set aside.

Prepare your pan: Trace the bottom of a metal 9-inch nonstick loaf pan on a piece of cardboard; cut it out and wrap tightly in aluminum foil. Set aside. Cut two rectangles of parchment paper: one that is 5-by-20 inches and one that is 9-by-15-inches. Grease the inside of the baking pan with butter, then set the 5-by-20-inch sheet of parchment in the bottom along the length, and the remaining 9-by-15-inch piece across the width. Grease the parchment with more butter and season generously with salt and pepper; set aside.

Step 2Heat the oven to 350 degrees. Add the butter to a small saucepan and melt it over medium. Remove from heat, whisk in the cream and season with 5 teaspoons salt and 1 tablespoon pepper. Pour into a large bowl.

Heat the oven to 350 degrees. Add the butter to a small saucepan and melt it over medium. Remove from heat, whisk in the cream and season with 5 teaspoons salt and 1 tablespoon pepper. Pour into a large bowl.

Step 3Working with a few potatoes at a time to prevent browning, peel the potatoes, then thinly slice each potato using a mandoline into ⅛-inch thick rounds. Add the sliced potatoes to the cream mixture, tossing to coat.

Working with a few potatoes at a time to prevent browning, peel the potatoes, then thinly slice each potato using a mandoline into ⅛-inch thick rounds. Add the sliced potatoes to the cream mixture, tossing to coat.

Step 4Add the sliced potatoes to the prepared loaf pan, allowing any excess cream to drip off into the bowl before laying them flat in the pan (overlap is fine!), forming one layer at a time. For a compact potato terrine, you’ll want to occasionally press down on the potatoes to even out the layers.

Add the sliced potatoes to the prepared loaf pan, allowing any excess cream to drip off into the bowl before laying them flat in the pan (overlap is fine!), forming one layer at a time. For a compact potato terrine, you’ll want to occasionally press down on the potatoes to even out the layers.

Step 5Fold up parchment to enclose potato mixture, wrap top tightly with aluminum foil, then bake for 2 hours, until potatoes are tender.

Fold up parchment to enclose potato mixture, wrap top tightly with aluminum foil, then bake for 2 hours, until potatoes are tender.

Step 6Remove the terrine from the oven, carefully remove the aluminum foil, open up the parchment paper and let the steam escape for about 15 minutes. Next, set the prepared piece of cardboard on top and place five 14-ounce cans on top. Transfer to a cooling rack and let sit at room temperature until fully cooled, 1 to 1 ½ hours.

Remove the terrine from the oven, carefully remove the aluminum foil, open up the parchment paper and let the steam escape for about 15 minutes. Next, set the prepared piece of cardboard on top and place five 14-ounce cans on top. Transfer to a cooling rack and let sit at room temperature until fully cooled, 1 to 1 ½ hours.

Step 7Remove the cans, rewrap the potato terrine with the parchment and cover tightly with aluminum foil and refrigerate at least 8 hours and up to 3 days.

Remove the cans, rewrap the potato terrine with the parchment and cover tightly with aluminum foil and refrigerate at least 8 hours and up to 3 days.

Step 8When ready to sear the potatoes, run a knife around the perimeter of the terrine to loosen, then flip it onto a cutting board, peeling off and discarding the parchment paper. Trim the terrine, ensuring all edges form sharp 90-degree angles, then slice the terrine in half lengthwise. Cut each piece crosswise into 6 pieces, creating 12 pieces total. Let the pieces rest at room temperature for 15 to 30 minutes.

When ready to sear the potatoes, run a knife around the perimeter of the terrine to loosen, then flip it onto a cutting board, peeling off and discarding the parchment paper. Trim the terrine, ensuring all edges form sharp 90-degree angles, then slice the terrine in half lengthwise. Cut each piece crosswise into 6 pieces, creating 12 pieces total. Let the pieces rest at room temperature for 15 to 30 minutes.

Step 9Heat a medium or large cast iron skillet over medium-high and add enough canola oil to form a thin layer (¼ to ⅓ cup).

Heat a medium or large cast iron skillet over medium-high and add enough canola oil to form a thin layer (¼ to ⅓ cup).

Step 10Set the Parmesan on a plate. Dip each potato wedge into the Parmesan on its two largest surfaces.

Set the Parmesan on a plate. Dip each potato wedge into the Parmesan on its two largest surfaces.

Step 11Working in two batches, sear the Parmesan-dusted sides until golden and crisp, 2 to 3 minutes per side. Transfer to a paper-towel lined platter and repeat with remaining pieces, adding more oil to the pan if necessary.

Working in two batches, sear the Parmesan-dusted sides until golden and crisp, 2 to 3 minutes per side. Transfer to a paper-towel lined platter and repeat with remaining pieces, adding more oil to the pan if necessary.

Step 12Transfer to a clean platter, placing each with its best crust-side up, sprinkle with flaky sea salt and serve immediately.

Transfer to a clean platter, placing each with its best crust-side up, sprinkle with flaky sea salt and serve immediately.

What type of potatoes should you use for potato pavé?Yukon Gold potatoes, also known as all-purpose potatoes because they fall between waxy and starchy potatoes in texture, are ideal for this dish. They hold their shape when cooked and have enough starch to stick together when assembled and sliced. Starchy russet potatoes are more delicate, and become meltingly creamy when cooked, but the layers tend to blend together and show less pronounced lines in a pavé once the brick is sliced and seared. Waxy red potatoes are not ideal, as they have a lower starch content and might not hold together as well in the finished dish when sliced.

What type of potatoes should you use for potato pavé?

Yukon Gold potatoes, also known as all-purpose potatoes because they fall between waxy and starchy potatoes in texture, are ideal for this dish. They hold their shape when cooked and have enough starch to stick together when assembled and sliced. Starchy russet potatoes are more delicate, and become meltingly creamy when cooked, but the layers tend to blend together and show less pronounced lines in a pavé once the brick is sliced and seared. Waxy red potatoes are not ideal, as they have a lower starch content and might not hold together as well in the finished dish when sliced.

Can you make potato pavé ahead of time?Potato pavé requires some effort and time on the front end, but is perfect for holidays and dinner parties as the vast majority of the work can be done in advance. Once the potatoes are peeled, sliced and soaked in a mixture of seasoned butter and cream, they’re layered in a loaf pan and baked until tender. At this point, the dish can be covered and refrigerated for up to 3 days. When you’re ready to serve, you’ll only need to slice the chilled block into pieces and sear until crisped.

Can you make potato pavé ahead of time?

Potato pavé requires some effort and time on the front end, but is perfect for holidays and dinner parties as the vast majority of the work can be done in advance. Once the potatoes are peeled, sliced and soaked in a mixture of seasoned butter and cream, they’re layered in a loaf pan and baked until tender. At this point, the dish can be covered and refrigerated for up to 3 days. When you’re ready to serve, you’ll only need to slice the chilled block into pieces and sear until crisped.

Can you freeze potato pavé? The baked brick of sliced potatoes can be tightly wrapped in plastic wrap and frozen for up to 3 months. To finish cooking it, simply thaw in the fridge for 24 hours, then slice and sear.

Can you freeze potato pavé?

The baked brick of sliced potatoes can be tightly wrapped in plastic wrap and frozen for up to 3 months. To finish cooking it, simply thaw in the fridge for 24 hours, then slice and sear.

How to store leftovers?Seared crisp pieces of potato pavé can be refrigerated for a few days then warmed on a foil-lined sheet pan in a 350-degree oven.

How to store leftovers?

Seared crisp pieces of potato pavé can be refrigerated for a few days then warmed on a foil-lined sheet pan in a 350-degree oven.

What to serve with potato pavé?Crunchy and creamy, rich and salty, versatile potato pavé pairs well with anything you’d pair a potato with: steak, roast chicken, baked fish, beans and any number of salads, greens and vegetables.

What to serve with potato pavé?

Crunchy and creamy, rich and salty, versatile potato pavé pairs well with anything you’d pair a potato with: steak, roast chicken, baked fish, beans and any number of salads, greens and vegetables.

Honestly, this sounds like a brutal technical bake. Would love to see this adapted as an SNL skit 😂.

For those who are daunted by what seems complicated, most of the time spent is just the dish either cooking or resting. I found it easy to prep the night before and sauté for dinner the next day. I steeped three smashed cloves garlic, chives, and two bay leaves in the butter and cream before putting it in the bowl. You need all the salt! Squaring off the potatoes before using the mandoline made it easier to stack. A fish spatula worked nicely to disengage crust. SO GOOD.

Interesting recipe if all there is to eat is the pave since it takes some much time, not only for prior prep, but as a last minute chore. I'll look for a restaurant with a full crew to make it.

Put simply, there is no better preparation for potatoes. I toss the slices in goose fat before layering instead of a creamy mixture, and once pressed and diced, I deep fry them in goose fat too. It’s a labor of love, and I reserve it for holidays, hence I don’t mind the expense of copious amounts of goose fat.

Tried multiple times even with adding some corn starch it still separated

This is a great recipe for making ahead. I love the idea of an elegant side that’s made days ahead of time and finished off just before serving. That said, the instructions call for slicing potatoes 1/8” thick clearly isn’t what was done in the kitchen for the photographer. In the days of Gourmet magazine the editors made sure that the recipe photos clearly represented what a home cook would create. That’s not the case here. As some have noted the potatoes need to be thinner, as in the photo.

Source: https://cooking.nytimes.com/recipes/1026237-potato-pave-with-parmesan-crust