If you are searching for a stunning side dish that feels both elegant and comforting, the Roasted Garlic Potato Terrine (Pave) Recipe is a must-try. This dish layers thinly sliced potatoes infused with rich, roasted garlic and butter into a terrine that is both visually impressive and packed with flavor. The slow roasting and resting process develops a beautiful texture that crisps up perfectly when pan-fried, making it a crowd-pleaser at any gathering. Whether you are serving it alongside a holiday roast or enjoying it as a decadent everyday treat, this Roasted Garlic Potato Terrine (Pave) Recipe will quickly become one of your cherished favorites.
Ingredients You’ll Need
The magic of this Roasted Garlic Potato Terrine (Pave) Recipe lies in its simplicity. Each ingredient plays an essential role in building layers of flavor, creaminess, and that irresistible golden crust.
- Potatoes (4 1/2 pounds / 2kg): The star of the dish, choose starchy potatoes for the best texture when layered and fried.
- Garlic (1 head/bulb): Roasted until silky and sweet, it infuses the dish with deep, mellow flavor.
- Olive oil (2 tablespoons / 30ml): Used to roast the garlic, helping to caramelize and soften it perfectly.
- Salt (1/2 teaspoon / 3g): Enhances all the components and balances the richness.
- Butter (1 1/8 cup / 250g): Melted and mixed with the garlic paste, it coats the potatoes for a luscious mouthfeel.
- Vegetable oil: For frying the cut terrine pieces to crispy, golden perfection.
How to Make Roasted Garlic Potato Terrine (Pave) Recipe
Step 1: Get Ready Early
This recipe takes time, so plan ahead. Starting early or even the night before will ensure everything sets perfectly for that tender texture and crisp finish.
Step 2: Roast the Garlic
Begin by preheating your oven to 400°F (200°C). Prepare the garlic bulb by trimming the stem end, drizzle it with olive oil and sprinkle with salt. Wrap tightly in aluminum foil and place it on a small baking dish before roasting for 30 to 40 minutes. The roasted garlic will turn sweet, soft, and easy to mash.
Step 3: Prepare the Potatoes
While the garlic roasts, peel the potatoes and slice them thinly using a mandolin slicer for uniformity. Thin slices are key for a tender, layered terrine that binds beautifully without falling apart.
Step 4: Mash the Garlic and Mix with Butter
Once the garlic is roasted and cool enough to handle, squeeze the softened cloves out of their skins and mash into a smooth paste. Combine this paste with the melted butter and salt, stirring until well incorporated. This mixture will coat each potato slice with fragrant richness.
Step 5: Layer the Potatoes
Preheat your oven again, this time to 250°F (120°C). Layer the potato slices evenly in a baking dish, brushing each layer with the garlic butter mixture to ensure every slice is flavored and moist. Cover and bake the layered potatoes gently for 2 hours to allow the flavors to meld and the texture to set.
Step 6: Apply Pressure and Chill
After baking, remove the terrine from the oven and let it cool slightly. Cover it with parchment paper or aluminum foil, then press down firmly using heavy cans or a brick wrapped in foil. This compresses the layers, creating a compact, cohesive terrine. Refrigerate it for at least 12 hours to firm up, making it easier to slice.
Step 7: Slice and Fry
Once chilled, cut the potato terrine into squares or strips. Heat vegetable oil in a deep skillet and fry the pieces for about 2 minutes on each side, until they turn perfectly crisp and golden brown. This final step adds a delightful textural contrast to the creamy interior.
How to Serve Roasted Garlic Potato Terrine (Pave) Recipe
Garnishes
A sprinkle of fresh herbs like chives or thyme adds a fresh, vibrant touch. A dusting of finely grated Parmesan cheese just before frying can introduce a beautiful salty crust as well.
Side Dishes
This terrine pairs wonderfully with roasted meats, sautéed vegetables, or a simple green salad. Its buttery garlic richness complements protein and greens alike, making it a versatile addition to any meal.
Creative Ways to Present
For an elegant presentation, arrange the fried terrine pieces stacked or lined on a platter, drizzle lightly with a garlic aioli or herb oil. You can also cut them into bite-size cubes for fancy appetizers at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover terrine wrapped tightly in plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 3 days while retaining its flavor and texture.
Freezing
You can freeze the baked but un-fried terrine by wrapping it securely in freezer-safe wrap and foil to prevent freezer burn. Freeze for up to one month. Thaw overnight in the fridge before slicing and frying.
Reheating
To reheat leftover fried terrine pieces, pop them in a hot skillet or oven to crisp back up without losing that golden crunch. Avoid microwaving, as it tends to soften the texture.
FAQs
Can I use different types of potatoes for the Roasted Garlic Potato Terrine (Pave) Recipe?
Absolutely! While starchy potatoes like Russets work best for a fluffy interior and crispy exterior, waxy potatoes can also be used but may result in a denser terrine.
Is it necessary to chill the terrine for 12 hours?
Yes, chilling compresses the layers and helps the terrine hold its shape when sliced and fried, making for cleaner cuts and a better texture.
Can I make this terrine vegan or dairy-free?
To adapt this Roasted Garlic Potato Terrine (Pave) Recipe, you can substitute butter with plant-based margarine or oils, and ensure the frying oil is vegetable-based.
Why is the garlic roasted instead of used raw?
Roasting mellows the garlic’s raw bite, infusing the terrine with a sweet, deep, and rich flavor that blends seamlessly with the potatoes and butter.
How do I achieve perfectly crispy edges when frying?
Make sure the oil is hot enough before frying and do not overcrowd the pan. Frying in small batches helps maintain consistent crispness on each piece.
Final Thoughts
There is something truly special about the Roasted Garlic Potato Terrine (Pave) Recipe that elevates simple potatoes into a dish worthy of any occasion. It takes some time and patience, but the stunning layers, fragrant garlic richness, and crispy finish make every step worthwhile. I encourage you to try making it at home and discover just how delightfully delicious and versatile this terrine can be. Your next meal might just steal the spotlight with this beautiful creation!
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Roasted Garlic Potato Terrine (Pave) Recipe
- Total Time: 15 hours (including 12-hour refrigeration)
- Yield: 8 servings
- Diet: Vegetarian
Description
This Roasted Garlic Potato Terrine (Pave) is a sophisticated and flavorful potato dish featuring thinly sliced potatoes layered and infused with roasted garlic butter, then baked slowly to tender perfection. After resting chilled, the terrine is cut and crisped in a skillet for a delightful contrast between creamy interior and crispy exterior. Ideal as an elegant side dish for dinner parties or special occasions.
Ingredients
Potatoes
- 4 1/2 pounds of potatoes (2kg)
Roasted Garlic Butter
- 1 head/bulb of garlic
- 2 tablespoons olive oil (30ml)
- 1/2 teaspoon salt (3g)
- 1 1/8 cup butter (250g)
For Frying
- Vegetable oil for frying
Instructions
- Plan Ahead: This recipe requires a long preparation time, so start early or prepare the terrine the night before serving.
- Roast Garlic: Preheat oven to 400°F (200°C). Cut off the stem end of the garlic bulb, drizzle with olive oil and salt, wrap tightly in aluminum foil, and place on a baking dish. Roast for 30 to 40 minutes until soft and fragrant.
- Prepare Potatoes: While garlic roasts, peel the potatoes and slice them thinly into rounds or strips using a mandolin slicer for even thickness.
- Make Garlic Butter: Once garlic is roasted and cooled slightly, squeeze out the soft cloves and mash into a smooth paste. In a bowl, combine the melted butter, salt, and roasted garlic paste, mixing thoroughly to infuse the butter.
- Preheat Oven for Baking: Lower oven temperature to 250°F (120°C) for slow baking the terrine.
- Layer Potatoes: In a baking dish, layer the potato slices evenly, then pour or brush the roasted garlic butter mixture between layers, ensuring all potatoes are nicely coated.
- Bake Slowly: Bake the layered potatoes for 2 hours at 250°F (120°C) until tender and set.
- Press and Cool: Remove from oven and let cool slightly. Cover with parchment paper or aluminum foil, then press down firmly with heavy cans or a brick to compact the layers.
- Refrigerate: Chill the pressed terrine in the refrigerator for 12 hours to firm up completely.
- Cut and Fry: Cut the chilled terrine into squares or strips. Heat vegetable oil in a deep skillet over medium heat, and fry the pieces for about 2 minutes per side until crisp and golden brown on the outside.
Notes
- Using a mandolin slicer helps achieve uniform thin potato slices for even cooking.
- Pressing and chilling the terrine overnight is essential to set the layers for clean cutting and frying.
- Roasting garlic instead of using raw garlic gives a sweeter, mellower flavor.
- You can use clarified butter or ghee instead of regular butter if preferred for frying.
- This dish pairs wonderfully with grilled meats or as an elegant vegetarian side.
- Prep Time: 30 minutes (excluding chilling time)
- Cook Time: 2 hours 40 minutes (including garlic roasting and baking)
- Category: Side Dish
- Method: Baking
- Cuisine: French
