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Roasted Garlic Potato Terrine (Pave) Recipe

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4 from 14 reviews

This Roasted Garlic Potato Terrine (Pave) is a luxurious and flavorful layered potato dish featuring thinly sliced potatoes infused with rich roasted garlic butter. Slow-baked to tender perfection and then crisped up in a skillet, it offers a delightful contrast of creamy and crunchy textures, perfect as an elegant side dish or a comforting centerpiece.

  • Author: Chef
  • Prep Time: 30 minutes (plus 12 hours chilling time)
  • Cook Time: 2 hours 40 minutes (30-40 minutes roasting garlic + 2 hours baking + 10 minutes frying)
  • Total Time: Approx. 15 hours including chilling
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French

Ingredients

Potatoes

  • 4 1/2 pounds of potatoes (2 kg)

Roasted Garlic Butter

  • 1 head/bulb of garlic
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (3 g)
  • 1 1/8 cup butter (250 g)

For Frying

  • Vegetable oil for frying

Instructions

  1. Plan Ahead: Since the recipe requires several stages including roasting, baking, chilling, and frying, plan to start early in the day or prepare it the night before serving for best results.
  2. Roast the Garlic: Preheat the oven to 400°F (200°C). Cut off the stem end of the garlic bulb, drizzle it with olive oil and salt, wrap it tightly in aluminum foil, place it on a small baking dish, and roast for 30 to 40 minutes until soft and caramelized.
  3. Prepare the Potatoes: While the garlic roasts, peel the potatoes and slice them into thin rounds or strips using a mandoline slicer to ensure uniform thinness for even cooking.
  4. Make Garlic Butter: Once the garlic is roasted, squeeze the softened cloves out of their skins and mash into a smooth paste. In a bowl, combine the melted butter, salt, and the roasted garlic paste, mixing thoroughly to evenly distribute the flavors.
  5. Preheat Oven for Baking: Lower the oven temperature to 250°F (120°C) in preparation for slow baking the potato terrine.
  6. Layer the Potatoes: In a suitable baking dish, layer the thin potato slices evenly, then pour or brush the roasted garlic butter mixture over the layers, making sure potatoes are well coated.
  7. Bake Slowly: Bake the layered potatoes in the oven at 250°F (120°C) for 2 hours, allowing them to slowly cook through and absorb the savory garlic butter flavors.
  8. Press and Cool: Remove the dish from the oven and let cool slightly. Cover the top with parchment paper or aluminum foil, then place heavy cans or a brick on top to press the terrine, compacting the layers together.
  9. Chill Overnight: Refrigerate the pressed potato terrine for about 12 hours. This helps the dish set firmly, making it easier to cut and cook later.
  10. Fry Until Crisp: After chilling, cut the terrine into squares or strips as desired. Heat vegetable oil in a deep skillet over medium heat and fry the pieces for about 2 minutes on each side until golden brown and crispy on the outside, providing a delightful contrast to the soft interior.

Notes

  • Use a mandoline slicer to achieve uniform potato slices for even cooking and presentation.
  • Pressing and refrigerating the terrine overnight enhances the texture and makes cutting easier.
  • Be careful when frying to avoid oil splatters and ensure even crispiness by frying in medium heat.
  • This dish can be prepared ahead of time, making it excellent for entertaining or special occasions.
  • For a richer flavor, use high-quality unsalted butter and good olive oil.

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