Prep time : 15-20 minutes
Cook time: 1hour 15 minutes
Resting time: 8 hours
Total time : At least 9 hours
Servings: 4-6
The crispy potato pavés are a refined and ultra-flavourful way to turn simple potatoes into a spectacular side dish. Pan-seared and served with Maison Orphée mayonnaise, they offer an irresistible crunch and a tender, melt-in-your-mouth centre.
INGREDIENTS
- 4–5 large Russet potatoes, peeled and very thinly sliced with a mandoline
- 1 ½ cups (375 ml) 35% cream
- 2 garlic cloves, lightly crushed
- A few sprigs of fresh thyme
- Maison Orphée Extra Virgin Olive Oil
- 3 tbsp (45 ml) Maison Orphée Fresh or Vegan Mayonnaise
- 1 tsp (5 ml) Dijon Mustard
- 1 small garlic clove, finely chopped
- Fresh chives, finely sliced
INSTRUCTIONS
- In a small saucepan, gently heat the cream with the garlic cloves and thyme over low heat. Warm until the cream is hot but not boiling. Season lightly with salt and pepper. Remove from heat and let infuse for a few minutes.
- Line a rectangular loaf pan with parchment paper and lightly brush with extra virgin olive oil.
- Arrange a first layer of potato slices in the pan, then drizzle with a bit of the infused cream. Repeat until all ingredients are used, finishing with a layer of potatoes.
- Preheat the oven to 350°F (180°C). Bake the pavé for about 1 hour 30 minutes, or until the potatoes are very tender.
- Remove from the oven, cover with aluminum foil, and place a weight on top (e.g., a few cans or a smaller pan with a weight). Refrigerate for at least 8 hours or overnight to compact the pavé.
- Once fully chilled, unmold and cut into rectangular or square portions. Heat a generous drizzle of extra virgin olive oil in a skillet over medium-high heat. Brown the potato pavés for 2–3 minutes on each side until deeply golden and crispy.
- In a small bowl, mix the mayonnaise, Dijon mustard and chopped garlic.
- Top each potato pavé with a bit of dijonnaise and sprinkle with fresh chives. Serve hot and crispy.