# Potato terrine

A potato terrine that's crispy, fluffy, and buttery, ideal for those who appreciate proper cooking.

- Total time: 900 min
- Cuisine: French
- Category: Appetizer
- Language: en

## Ingredients

- null Potatoes
- null Salted butter
- null Thyme
- null Crushed garlic
- null Salt
- null Sunflower oil
- null Vegetable oil

## Instructions

1. Line a big tree mold with cling film, using a bit of water to help it slide and press it into the corners.
2. In a pot, melt salted butter with thyme and crushed garlic, adding other aromatics like rosemary or vanilla if desired.
3. Slice your potatoes thinly, only one at a time to prevent oxidation.
4. Pour a bit of the melted butter mixture into the bottom of the lined mold.
5. Arrange a single, even layer of sliced potatoes in the mold.
6. Season every other layer of potatoes with salt, but add butter on every single layer, without overloading to avoid greasiness.
7. Cut some potatoes in half to fill the sides, ensuring an even layer and pressing it down firmly.
8. Continue layering potatoes, butter, and seasoning until the mold is just above the top, pressing down firmly after each layer.
9. Cover the terrine with cling film and then tin foil, ensuring it's sealed tightly.
10. Place a piece of wood wrapped in tin foil on top of the terrine and press it down firmly with a heavy object like a box of beer, refrigerating overnight.
11. Bake in the oven at 160 degrees Celsius for 50 minutes to an hour, or until a skewer inserted into the center feels soft.
12. Remove the terrine from the mold and unwrap the cling film.
13. Cut yourself a nice slice of the terrine.
14. In a moderate pan with sunflower or vegetable oil, cook the potato slice gently until it achieves a stunning golden-brown color on both sides.
15. Sprinkle with salt and serve.

## Equipment

- Tree mold
- Cling film
- Pot
- Slicer
- Oven
- Skewer
- Tin foil
- Pan

## Tips

- Do not wash or squeeze sliced potatoes, retain the starch.
- Press down on the terrine constantly when layering and before refrigerating.
- Cook the sliced terrine gently in the pan to avoid burning the butter.

## Source

- Original video: https://www.tiktok.com/t/ZT6kHAVah/
- Recipe page: https://www.cliprecipe.com/recipe/d9e6114f-0356-439b-8403-923f30509779
- Extracted: 2025-07-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt