Potato Pave, a French layered potato dish, was the first essential potato recipe I learned during my studies at Le Cordon Bleu. It is a true classic in French cuisine, celebrated for its meticulous layering of potato slices and its golden, beautiful crust. Just seeing it is enough to captivate anyone. Taking a bite reveals a delightful contrast: a crispy exterior paired with a soft, velvety interior that is nothing short of mesmerising.
What is Potato Pave?
Potato Pave, also known as Pommes Pavé, is a refined French potato dish crafted by layering thin slices of potatoes into a compact, structured form. The name “Pavé” comes from the French word for “paving stone” or “cobblestone,” symbolising the dish’s layered, squared-off presentation. This dish is a balance of artistry and simplicity, delivering a perfect combination of crisp and creamy textures.
The preparation involves slicing fresh potatoes into uniform thin slices (approximately 2 mm thick). These slices are then combined with butter, cream, thyme, and sometimes garlic for enhanced flavour. The layered potatoes are baked at 180°C for about 90 minutes in a mold, after which they are pressed with a weight to create a firm, cohesive structure. Once chilled, the pave is cut into neat rectangles or squares, revealing its mesmerising layers, ready for pan-frying or reheating to achieve a golden, crispy finish.
Potato Pave exemplifies the elegance of French cuisine, transforming humble potatoes into a visual and culinary delight.
Differences Between Potato Pavé, Potato Anna, and Potato Dauphinoise
Many people confuse Potato Pavé, Potato Anna, and Potato Dauphinoise due to their shared foundation of thinly sliced potatoes. While all three are classic French dishes, each has unique preparation methods and characteristics that set them apart.
Potato Pavé: As described earlier, Potato Pavé emphasises a meticulously layered structure. The potatoes are sliced thinly, layered with butter and cream, and baked in a rectangular mold. Once baked and pressed, the dish is refrigerated to set, then sliced into blocks. To finish, the blocks are pan-fried or deep-fried, creating a crisp exterior and a soft, creamy interior.
Potato Anna: Also known as Pommes Anna, this dish was named after Anna Deslions, a famed 19th-century Parisian courtesan. Unlike Pavé, Potato Anna features thinly sliced potatoes arranged in a circular pattern, resembling a flower. It is cooked in a skillet to develop a golden, crispy crust on the bottom and then baked. The final dish is less structured, often served as a whole round or flipped out onto a plate.
Potato Dauphinoise: This dish combines thin potato slices with cream, butter, garlic, and herbs, baked until tender. Unlike Pavé, Potato Dauphinoise has a rich, creamy sauce and is served directly from the baking dish without additional frying. The slices are slightly thicker than those in Pavé, and the focus is on the rich, gratin-style texture rather than structural precision.
Which type of potato is best for making Potato Pave?
When making Potato Pave, selecting the right type of potato is crucial. I personally prefer using high-starch varieties like Russet potatoes, Dutch Cream, or Crème Royale potatoes from Australia. These potatoes have a higher starch content, which helps them absorb butter and cream more effectively. After baking, they prevent the butter from separating and ensure that the interior has a smooth, creamy texture.
How long should Potato Pave be refrigerated after baking?
After baking, Potato Pave needs to be weighed down with a heavy object and refrigerated overnight. This chilling process helps the dish firm up, ensuring the structure of the layers holds together and prevents it from falling apart during cutting or frying. If you're short on time, refrigerating for 5 to 6 hours can still provide sufficient stability, but the results will be better if left overnight. The longer it chills, the more stable the layers become, and the crispiness of the exterior is better preserved when fried.
Is Potato Pave a side dish or an appetiser?
Potato Pave is highly versatile and can be served either as a side dish or as an appetiser. When used as a side, you can cut it into larger pieces and pair it with main courses such as steak, rack of lamb, or confit duck, adding both rich texture and visual appeal to the meal.
Due to its elegant appearance and layered texture, Potato Pave is also suitable as an appetizer. In this case, the pieces can be cut smaller and paired with fresh ingredients and sauces, especially complementing fish or seafood dishes to enhance the overall appetite. In the recipe provided, I paired the crisped-up potato blocks with spicy tuna, offering a tangy, spicy, and savory flavor combination that pairs wonderfully with the layers of the Potato Pave. You could also pair it with other ingredients like lobster salad, shrimp salad, crab salad, or beef tartare, offering a variety of delicious options.
Potato Pave is not only a classic in the world of potato dishes but also a perfect fusion of artistry and flavor. The meticulous arrangement and layering of each potato slice during preparation result in a visually stunning dish with a balanced texture. If you're looking for a recipe that showcases your culinary skills and delights your taste buds, Potato Pave is a must-try.
Now, it's time to make your own Potato Pave! Experience this irresistible French classic and watch the video below. For a more detailed written recipe and instructions, simply scroll down!
Ingredients
Potato Pave
Potato | 1.4 kg |
|---|---|
Thickened Cream | 150g |
Butter | 80g |
Salt | 7g |
Thyme | few sprigs |
Spicy Tuna
Tuna | 100g |
|---|---|
Chilli Oil | 10g |
Sesame Oil | 1 tbsp |
Lemon Juice | 1 tbsp |
Soy Sauce | 1 tbsp |
Sesame Seeds | 1 tbsp |
Chive | few sprigs |
Steps
1.
Preheat the oven to 180°C. Combine cream, butter, and salt in a pot, heating until the butter melts. Remove from heat, let the mixture cool, and stir in thyme.
2.
Peel the potatoes and slice them into 2mm-thick slices. Place the slices into the cooled cream mixture immediately to prevent oxidation.
3.
Brush the inside of the baking tray with softened butter, line it with parchment paper, and leave a 10cm overhang on all sides.
4.
Lightly drain the potato slices to remove excess liquid and layer them evenly in the tray. Repeat to create additional layers until the tray is filled. Fold the parchment paper edges over the potatoes. Cover the tray tightly with foil and place it in the oven.
5.
Bake at 180°C for about 90 minutes, or until the potatoes are tender when pierced with a knife. Remove from the oven and allow to cool. Weigh down the potato pave and refrigerate overnight.
6.
The next day, remove the pave with the parchment paper, lift it out of the tray, and trim the uneven edges. Cut into rectangular slices.
7.
Heat a skillet with oil and pan-fry each side of the potato pave pieces until golden brown. Serve as is or pair with a main dish. If preparing as an appetizer, proceed to the next steps.
8.
Dice tuna into small pieces and finely chop green onions. Mix tuna with chili oil, sesame oil, lemon juice, soy sauce, green onions, and sesame seeds.
9.
Top the potato pave pieces with the spicy tuna mixture and garnish with extra green onions. Serve and enjoy!
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