Fry
Potato Terrine (Pave)
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12 Reviews
LiquidSmoke
November 27, 2011
I served these potatoes along with the Arugula, Goat Cheese, Pomegranate salad (http://www.food52.com/recipes/1666_arugula_pear_and_goat_cheese_salad_with_pomegranate_vinaigrette) and filet mignon for my mom's birthday dinner. They were a huge hit!
I winged it on a couple things that weren't clear to me in the recipe:
1. It says to slice them thinly. I used my OXO mandolin on .3mm (the thinnest setting.) Looking at the picture I think they could have been a bit thicker.
2. I used two old bread pans that stack inside each other. When the potatoes came out of the oven I put the second bread pan on top of the potatoes and weighed them down with 28oz cans of tomatoes.
3. I was a little confused about if I should add the milk to the potatoes in the baking pan since it says to "toss the potatoes in the milk." If you toss the potatoes in the milk you still have milk left in the mixing bowl. I ended up pouring the milk over the potatoes and all was fine.
4. I layered about 1 1/2" of potatoes in each bread pan which came out to the perfect thickness when I turned them out for browning.
5. A few of the pave's fell apart when browning. Not to worry...still delicious.
6. This recipe is not hard, just takes a bit longer but feels extra special.
I winged it on a couple things that weren't clear to me in the recipe:
1. It says to slice them thinly. I used my OXO mandolin on .3mm (the thinnest setting.) Looking at the picture I think they could have been a bit thicker.
2. I used two old bread pans that stack inside each other. When the potatoes came out of the oven I put the second bread pan on top of the potatoes and weighed them down with 28oz cans of tomatoes.
3. I was a little confused about if I should add the milk to the potatoes in the baking pan since it says to "toss the potatoes in the milk." If you toss the potatoes in the milk you still have milk left in the mixing bowl. I ended up pouring the milk over the potatoes and all was fine.
4. I layered about 1 1/2" of potatoes in each bread pan which came out to the perfect thickness when I turned them out for browning.
5. A few of the pave's fell apart when browning. Not to worry...still delicious.
6. This recipe is not hard, just takes a bit longer but feels extra special.
Jackie M.
November 23, 2011
Tried this and loved it. I melted the butter and brushed it on between layers. This is going to be in the regular rotation for Sunday dinner.
Siouxchef
October 25, 2011
I love this dish. Credit where credit is due, however. This is Thomas Keller's from Ad Hoc at Home. I save the foil-covered foil to place on top of the potatoes and then weight with cans.
perennialplate
October 25, 2011
Hope I"m not responding twice. Anyways, this recipe is super traditional and I actually learned it from a restaurant in Spain - although it is French. Anyways, I'm sure Ad Hoc's version is awesome, anything by TK is great (I used to work at Bouchon). But I don't think he has the rights to the pave.
petrichor
October 20, 2011
Wow! This sounds amazing. I think I found my breakfast recipe for the next week :)
Chandra
October 19, 2011
'tater's are round/oval in shape... how do you get square in the pan?
Panfusine
October 19, 2011
since they're baked & pressed in a loaf tin & then sliced, they look square in shape, look closely at the photograph, you'll see the striations that is the cross section of the tater slices.
perennialplate
October 19, 2011
yes Panfusine. If you want to get really technical and perfect, you can cut your potatoes to fit the edge of the pan. but i'd rather just trim the pave at the end.
Niknud
October 18, 2011
Wow. This is beautiful. Can't wait to try it - might add in some thyme with the milk as well.
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