Elegant, golden layers of thinly sliced potatoes, baked and pan-seared to perfection. This French-inspired side dish delivers a crisp exterior with a buttery, melt-in-your-mouth interior. It’s a refined yet approachable option for dinner parties or special family meals.

Why You’ll Love This Recipe

Potato pavé is not only visually impressive, but it also offers a textural contrast that few other potato dishes can match. With soft, buttery interiors and irresistibly crispy edges, this dish brings restaurant-quality sophistication to your table. It can be prepared ahead, making it ideal for entertaining or stress-free cooking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Yukon Gold potatoes
• unsalted butter
• salt
• black pepper
• fresh thyme leaves
• grated Parmesan (optional)
• flaky sea salt (for garnish)
• fresh thyme sprigs (for garnish)

Directions

1. Preheat oven to 300°F (150°C). Line a loaf pan with parchment paper, leaving overhang on all sides for easy removal.
2. Using a mandoline or sharp knife, thinly slice the potatoes (about 1/8 inch or thinner).
3. In a large bowl, combine the potato slices with melted butter, salt, pepper, thyme, and Parmesan if using. Toss to coat evenly.
4. Layer the seasoned potatoes into the prepared loaf pan, pressing down lightly every few layers to ensure compact stacking.
5. Cover with foil and bake for 2 hours, or until the potatoes are fully tender.
6. Remove from the oven and allow to cool completely in the pan.
7. Once cooled, place a weight on top (such as cans or a smaller loaf pan) and refrigerate overnight to compress the layers.
8. The next day, lift the potato block out of the pan using the parchment overhang. Slice into squares or rectangles.
9. In a skillet, heat oil or butter over medium heat. Sear each piece on all sides until crisp and golden.
10. Sprinkle with flaky salt and garnish with thyme sprigs before serving.

Servings and timing

This recipe yields approximately 6 servings. Total preparation time is about 2 hours and 30 minutes, plus overnight chilling. Cooking time is 2 hours for baking and about 10–15 minutes for pan-searing the slices.

Variations

• Cheesy Pavé: Add Gruyère, Fontina, or white cheddar between the layers for a richer flavor.
• Garlic-Infused: Toss the slices with garlic-infused butter for an aromatic variation.
• Herb Blend: Substitute thyme with rosemary, sage, or tarragon for a different herb profile.
• Sweet Potato Version: Use sweet potatoes instead of Yukon Golds for a sweeter, vibrant twist.
• Vegan Option: Replace butter with a plant-based alternative and omit cheese or use vegan Parmesan.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until crisp or in a 375°F (190°C) oven for 10–15 minutes. Avoid microwaving, as it will soften the crispy texture.

FAQs

What type of potatoes are best for pavé?

Yukon Gold potatoes are ideal due to their creamy texture and ability to hold shape, but Russets can also be used for a fluffier result.

Can I make this dish ahead of time?

Yes, potato pavé must be made a day in advance to allow time for compression in the fridge.

Why do I need to compress the potatoes overnight?

Compressing helps bind the layers together so they hold their shape when sliced and seared.

Can I skip the pan-searing step?

While not required, searing adds a beautiful crisp finish and elevates the texture of the dish.

Is it necessary to use a mandoline?

A mandoline ensures uniform slices, which is important for even cooking and a refined appearance, but a very sharp knife can also be used with care.

What can I serve with potato pavé?

It pairs wonderfully with roast meats, poultry, grilled vegetables, or as a show-stopping side at holiday dinners.

Can I freeze potato pavé?

It is not recommended to freeze, as the texture may become grainy and the layers may separate when thawed.

How thin should the potato slices be?

Aim for 1/8 inch or thinner. Thinner slices cook evenly and layer smoothly.

Can I use dried thyme instead of fresh?

Yes, but use about one-third of the amount, as dried herbs are more concentrated in flavor.

What kind of pan works best for this recipe?

A loaf pan gives the dish its traditional block shape, but any small, high-sided baking dish will work as long as it allows for layering and compression.

Conclusion

Crispy Potato Pavé is a stunning and satisfying side that transforms the humble potato into an elegant culinary experience. With its golden crust and soft, buttery layers, it brings a gourmet touch to any table. Whether you’re entertaining guests or treating yourself to something special, this dish is sure to impress.

Crispy Potato Pavé

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• Author: Emma Delaney
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 14 hours (including overnight chilling)
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking, Pan-Searing
• Cuisine: French
• Diet: Vegetarian

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Description

Elegant, golden layers of thinly sliced potatoes, baked and pan-seared to perfection. This French-inspired side dish delivers a crisp exterior with a buttery, melt-in-your-mouth interior.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs Yukon Gold potatoes, peeled
• 1/2 cup unsalted butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon fresh thyme leaves
• Optional: 1/4 cup grated Parmesan for added depth
• Flaky sea salt, for garnish
• Fresh thyme sprigs, for garnish

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Instructions

1. Preheat oven to 300°F (150°C). Line a loaf pan with parchment paper, leaving an overhang on all sides.
2. Using a mandoline or sharp knife, slice potatoes very thin (1/8 inch or less).
3. In a large bowl, toss potato slices with melted butter, salt, pepper, thyme, and Parmesan (if using).
4. Layer the potatoes evenly in the loaf pan, pressing down lightly every few layers.
5. Cover with foil and bake for 2 hours until tender. Remove foil and cool completely.
6. Once cooled, place a weight on top and refrigerate overnight to compress.
7. The next day, lift from pan and slice into squares or rectangles.
8. In a skillet, heat oil or butter over medium heat and sear each piece until crisp and golden on all sides.
9. Sprinkle with flaky salt and garnish with thyme before serving.

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Notes

• For best results, use a mandoline to ensure uniform thin slices.
• Pressing and chilling overnight is key to getting neat, crisp slices.
• Pairs well with roasted meats or as a sophisticated holiday side.

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Nutrition

• Serving Size: 1 piece
• Calories: 250
• Sugar: 1g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 45mg