Potato Pave

1. 1

   Prepare pave at least 6 hours ahead of time. Preheat oven to 350 degrees Fahrenheit.

2. 2

   In a large pot over medium heat, simmer cream, garlic, nutmeg, pinch of salt and freshly ground white pepper. Reduce by one-third.

3. 3

   Blanch potato slices in seasoned cream until three-quarters cooked. Cook 1/3 of sliced potatoes at a time. Remove slices with a slotted spoon.

4. 4

   Brush a loaf pan with vegetable oil.

5. 5

   Overlap potato slices in a single layer in the loaf pan. Season with salt and pepper.

6. 6

   Repeat until all potato slices are used. Tightly cover the potatoes with a sheet of aluminum foil and place another loaf pan over the foil and push down to compact potatoes.

7. 7

   Remove foil and drizzle butter over potatoes.

8. 8

   Bake for 35 to 45 minutes or until the potatoes are golden brown on top and tender when tested with a knife.

9. 9

   Remove pave from oven and allow to cool for thirty minutes.

10. 10

    Place foil on top and compact pave again by pressing on top with a loaf pan.

11. 11

    Refrigerate for at least 6 hours.

12. 12

    To Serve: Cut pave into desired shape and reheat in oven or microwave with a little dab of butter on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.