One of my favourite potato recipes, Potato PavĂ©! đŸ”„

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20 days ago
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One of my favourite potato recipes, Potato PavĂ©! đŸ”„

Ingredients:

ïżœïżœ1 cup heavy cream
ïżœïżœ1 teaspoon Salt and black pepper
ïżœïżœ1 tablespoon garlic powder (or fresh garlic 2-3 cloves)
ïżœïżœ5-6 medium-sized russet potatoes
ïżœïżœ4 tablespoons butter, cut into Âœ-inch cubes
ïżœïżœVegetable oil (for deep frying) - you can fry it with less oil from all sides
ïżœïżœ2 fresh thyme sprigs, 2 sprigs rosemary, and sage
ïżœïżœFresh chives

ïżœïżœïżœPreheat the oven to 350°F.
ïżœïżœïżœThinly slice the potatoes using a mandolin.
ïżœïżœïżœHeat the cream in a large bowl, seasoning it with 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of garlic powder or fresh garlic. Cook on medium-low heat for
15-20 minutes.

ïżœïżœïżœPour the heated cream mixture over the potatoes, mix well.
ïżœïżœïżœBrush a baking pan with half of the softened butter, line it with parchment paper, and layer the potato slices. Continue layering the potatoes, adding butter after every two layers until the pan is filled. Cover the layered potatoes with foil and bake for 1 hour and 50 minutes.
ïżœïżœïżœPlace foil over the baked potatoes and weight it down with heavy cans. Let the potatoes cool to room temperature, then refrigerate for at least 6 hours or up to 2 days (overnight is fine).

ïżœïżœïżœCarefully lift the pavĂ© out of the baking pan, trim the sides, and cut it into 12 equal pieces.

ïżœïżœïżœFry the pavĂ© in less oil from all sides or deep fry as desired.
ïżœïżœïżœGarnish with chives and flaky salt before serving! ♄

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