Thousand layer potato pave

120 mins
Serves 1
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Directions

  1. 1Coat the potato slices with about 12 tablespoons of clarified butter, using four potato slices per layer.
  2. 2Coat the potato slices with about 12 tablespoons of clarified butter, using four potato slices per layer.
  3. 3Coat the potato slices with about 12 tablespoons of clarified butter, using four potato slices per layer.
  4. 4Layer potato slices in a loaf pan, seasoning each layer with salt and brushing with clarified butter.
  5. 5Layer potato slices in a loaf pan, seasoning each layer with salt and brushing with clarified butter.
  6. 6Layer potato slices in a loaf pan, seasoning each layer with salt and brushing with clarified butter.
  7. 7Bake at 300°F for 2 hours until the skewer comes out clean.
  8. 8Bake at 300°F for 2 hours until the skewer comes out clean.
  9. 9Bake at 300°F for 2 hours until the skewer comes out clean.
  10. 10Put on a second loaf pan on top of the cooked potatoes and press.
  11. 11Put on a second loaf pan on top of the cooked potatoes and press.
  12. 12Put on a second loaf pan on top of the cooked potatoes and press.
  13. 13Chill under weight overnight so the gelatinized starch sets and retrogrades.
  14. 14Chill under weight overnight so the gelatinized starch sets and retrogrades.
  15. 15Chill under weight overnight so the gelatinized starch sets and retrogrades.
  16. 16Slice into rectangles with clean edges.
  17. 17Slice into rectangles with clean edges.
  18. 18Slice into rectangles with clean edges.
  19. 19Deep-fry until each piece is golden and crispy, yet creamy inside.
  20. 20Deep-fry until each piece is golden and crispy, yet creamy inside.
  21. 21Deep-fry until each piece is golden and crispy, yet creamy inside.
  22. 22Season with kosher salt.
  23. 23Season with kosher salt.
  24. 24Season with kosher salt.
  25. 25Serve with a dollop of creme fresh and chives.
  26. 26Serve with a dollop of creme fresh and chives.
  27. 27Serve with a dollop of creme fresh and chives.

Ingredients

  • russet potatoes, thinly sliced
  • russet potatoes, thinly sliced
  • russet potatoes, thinly sliced
  • 12 tablespoon clarified butter
  • 12 tablespoon clarified butter
  • 12 tablespoon clarified butter
  • kosher salt
  • kosher salt
  • kosher salt
  • creme fresh
  • creme fresh
  • creme fresh
  • chives
  • chives
  • chives

Equipment

loaf panskewer

Tips

  • Slice potatoes uniformly thin for even texture and clean layers.
  • Clarified butter ensures richness without sogginess.
  • Chilling under weight solidifies the structure, making slicing precise and deep frying effective.
  • The contrast between golden crunch and creamy center is what makes this dish exceptional.