Potato Pavé With Parmesan Crust
8 hrs 30 min + overnight chill12 pieces
A pressed potato terrine, sliced and pan-seared until the Parmesan crust turns golden and crisp.
| prepTrace bottom of 9-inch nonstick loaf pan on cardboard; cut out and wrap in foil | |||||||||
| prepCut two parchment rectangles: 5×20 inches and 9×15 inches | |||||||||
| prepGrease loaf pan with butter, line with parchment, grease parchment, season with salt and pepper | |||||||||
| prepPreheat oven to 350°F / 175°C | |||||||||
| 85 g unsalted butter, plus more for greasing | Melt butter, whisk in cream, season | Toss sliced potatoes in cream mixture | Layer potatoes in pan, press down | Bake covered 350°F / 175°C, 2 hrs | Cool 15 min uncovered, then press 1–1½ hrs | Chill wrapped 8 hrs to 3 days | Unmold, trim edges, slice into 12 pieces | Rest at room temperature 15–30 min | Plate seared pieces, sprinkle sea salt, serve |
| Kosher salt (such as Diamond Crystal) and black pepper | |||||||||
| 240 ml heavy cream | |||||||||
| 2.3 kg Yukon Gold potatoes, peeled and thinly sliced (⅛ inch) | |||||||||
| ¼ to ⅓ cup / 60–80 ml canola oil (for searing) | Heat oil in skillet over medium-high | Dip potato pieces in Parmesan | Sear in batches 2–3 min per side until golden | ||||||
| 60 g finely grated fresh Parmesan | |||||||||
| Flaky sea salt, for serving | |||||||||
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