Go Back

Potato Pavé for Extra Crunch

A delightful dish of perfectly layered Yukon Gold potatoes with crispy edges and a tender interior, perfect for family gatherings or special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yukon Gold potatoes Wash and peel before slicing thinly.
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 4 tablespoons unsalted butter Used for greasing the dish.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh rosemary, finely chopped Can be substituted with thyme.
  • 1 cup grated cheese (e.g., Gruyère or Halal alternative like mozzarella)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the Yukon Gold potatoes paper-thin, about 1/8 inch thick.
  3. In a small saucepan, combine heavy cream, vegetable broth, salt, black pepper, and rosemary. Heat over medium until warm but not boiling.
Layering
  1. Grease a baking dish with butter and begin layering the potato slices neatly, slightly overlapping them.
  2. Aim for about 3-4 layers, pouring some of the cream mixture over each layer.
  3. Sprinkle the grated cheese evenly on top.
Baking
  1. Cover the dish with aluminum foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 30 minutes, or until the top is golden and crisp.
Serving
  1. Let the pavé cool for about 10 minutes before slicing it into squares.

Notes

Substitutions for different types of potatoes are encouraged. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Reheat at 350°F (175°C) covered with foil.