Pommes Pavé - Fancy Scalloped Potatoes... Glen And Friends Cooking

Pommes Pavé - Fancy Scalloped Potatoes... Glen And Friends Cooking
This is just a fancy Potato au Gratin, or Scalloped Potato recipe - it dresses up the humble potato a little bit for a fancy dinner party or date night meal. But at it's core this is just a sliced baked potato casserole.

Ingredients:
250 mL (1 cup) 35% cream
60 mL (¼ cup) butter
2 shallots, minced
5 mL (1 tsp) dried thyme
5 mL (1 tsp) dried tarragon
Salt and pepper to taste
3 Russet potatoes, peeled
Grated Pecorino or other hard cheese


Method:
Pre-heat oven to 180ºC (350ºF) and line a bread pan with parchment.
In a pot over medium heat, combine and steep the cream, butter, shallots, thyme, and tarragon.
Using a mandolin, slice the potatoes as thinly as you can.
Brush a little of the cream mixture into the bottom of the pan; then start layering in the potato.
Brush the layers with a little more of the cream, and spoon on some of the shallots.
Occasionally salt and pepper the layers to taste, and grate in some cheese.
When all layers are complete, pour in any remaining cream mixture, fold over the parchment and bake for 1.5 - 2 hours.
When baked a knife will easily slide through the potatoes.
Compress the layers with a weight, and allow to cool to room temperature, and then refrigerate overnight.
Just before serving heat a frying pan with oil for frying, and slice the potato ‘brick’ into squares.
Fry on all sides to brown and crisp.
Serve.

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