potatoes pavé

a recipe for ultra crispy potato layers served with gorgonzola-based dip

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Potatoes pavé with gorgonzola-based dip

This is, in fact, a part of a larger recipe I have been preparing for within a plate, but I realised that these potatoes alone take quite a bit of work and at the same time, are mouth-watering on their own and can be easily integrated in many different settings.

The second part will be released in the next post, so if you would like something to go along with these, I recommend waiting until it’s out (or you can prepare and eat these potatoes twice - it’s unlikely to be a regrettable act).

Serve: ~4

Ingredients:

Potatoes

• 900g large potatoes

• 50g unsalted butter + some for serving

• 100g double cream

• 50ml whole milk

• 1 garlic clove

• 1/2 shallot

• 1 sprig of rosemary

• 1 sprig of thyme

• fine and flaky sea salt

• black pepper

• vegetable oil

Gorgonzola dip

• 70g gorgonzola

• 70g plain yoghurt

• 60g double cream

• 5g lemon juice

• 1 garlic clove

• fine sea salt

• black pepper

Extra note:

• The recipe is split into 2 days as the dish needs to be refrigerated overnight

• When purchasing potatoes, try to pick out the biggest pieces

• Before you start, prepare some heavy weights - e.g. two or three filled glass jars

• I recommend using a mandolin for slicing potatoes instead of cutting them with a knife to ensure thin and even slicing

• Loaf tin is required

Method:

Cook cream and milk mixture

Take the butter out of the fridge for later use.

Cut a shallot into 4 parts. Place a knife horizontally on the garlic clove and give it a whack with a knife. I don’t recommend mincing the garlic as it could overpower the sauce.

Add double cream, whole milk, and a stalk of rosemary and thyme, followed by the shallot and garlic in a small pot. Season with salt and black pepper. Bring to a boil, then turn the heat down to medium-low and simmer for about 15 minutes to infuse the liquid with aromatics. Stir the sauce to prevent it from burning in the bottom.

Loaf tin

Line a loaf tin with baking paper. The measurements of my tin were 20cm x 9,5cm x 7,5cm.

Measure the tin’s bottom, cut a rectangular piece and set aside (it’ll be used later).

Check the sauce and fish out the allium, rosemary and thyme.

Cut potatoes

Fill up a big bowl with cold water.

Using a mandolin, cut 1mm lengthwise slices as shown below (take your time and be extra careful when slicing). Place the slices in cold water to prevent oxidation.

Gorgonzola dip

Fill a container with all the ingredients and blend them until smooth. Season with black pepper and salt. Add more lemon juice for extra acidity if you feel like it. Keep the sauce in the fridge.

Layering and baking potato slices

Set the oven to 200°C.

Drain the potatoes, add the cream and milk mixture to them, and carefully stir with your hands.

Choose the biggest slices and place the first layer at the bottom of the loaf tin. Try to place them so that the tin’s bottom is fully covered. Ladle a couple of tablespoons of the cream and milk mixture over. Press the slices down with your fingers.

Add small chunks of butter as presented below. Season with salt.

Repeat the procedure until you have arranged all of the potato slices. Add the remaining cream and milk mixture on top and sprinkle the top with salt.

Once you add all the layers, fold the baking paper sides to the top and place the rectangular piece of baking paper (the one you set aside earlier) on top to cover the potatoes. Press it down with your hands.

Cover the loaf tin with tin foil tightly and bake the potatoes in the oven for around 1,5 hours or until soft at 200°C. Check the potato’s doneness every 30 minutes with the tip of a knife.

Once ready, place two or three heavy weights (I used jars) on top, let it cool down, and refrigerate it overnight.

NEXT DAY

Cutting

Take out the loaf tin from the fridge just before cooking the pavé so the fat doesn’t melt before frying.

Run a big knife around the edges (behind the baking paper) and carefully lift the content, then place it on a chopping board. The block should come off easily.

Turn it upside down, peel off the baking paper and trim all the sides evenly with a big knife. Cut the block horizontally into 3 long and even rectangles. Then cut each rectangle into about 5 small squares.

Cooking and serving

Heat vegetable oil in a pan over medium heat. Once hot, arrange the pavé pieces using a palette knife. Don’t overcrowd the pan, otherwise manoeuvring and turning the sides might be hard.

As soon as the side gets golden brown, flip it with a palette knife. If the side still sticks to the pan, don’t move it and let it cook a bit longer. Be careful not to splash hot oil. Repeat the process to brown all of the six sides of each piece.

Place the fried blocks on a paper towel to get rid of any access oil.

Serve the pavé on a plate with the gorgonzola dip and flaky sea salt on top.