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Roasted Garlic Potato Terrine (Pave) Recipe

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4 from 54 reviews

  • Author: Maggie
  • 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

  1. Plan Ahead: This recipe requires a long preparation time, so start early or prepare the terrine the night before serving.
  2. 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.
  3. Prepare Potatoes: While garlic roasts, peel the potatoes and slice them thinly into rounds or strips using a mandolin slicer for even thickness.
  4. 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.
  5. Preheat Oven for Baking: Lower oven temperature to 250°F (120°C) for slow baking the terrine.
  6. 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.
  7. Bake Slowly: Bake the layered potatoes for 2 hours at 250°F (120°C) until tender and set.
  8. 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.
  9. Refrigerate: Chill the pressed terrine in the refrigerator for 12 hours to firm up completely.
  10. 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

Find it online: https://recipeworthsaving.com/roasted-garlic-potato-terrine-pave-recipe/