The Art of Potato Pavé: Elevating Scalloped Potatoes with a Mandoline

Potatoes have long been a staple in kitchens around the world, with countless recipe books dedicated to showcasing their versatility. From mash to fries, this humble spud can do it all. But there’s one application that takes scalloped potatoes to a whole new level of elegance and presentation: potato pavé.

Coined by renowned chef Thomas Keller, potato pavé is like the sophisticated cousin of traditional scalloped potatoes. Instead of being baked in a casserole dish, pavé is made by carefully layering thin slices of potato into neat rectangles or squares. These slices are then cooked on all sides to achieve a golden-brown exterior with a delicate crunch.

To achieve those perfectly uniform slices, a mandoline is an essential tool. While it may seem intimidating with its ultra-sharp blade, using a mandoline is simple with the right precautions. Adjust the space between the blade and the base, hold the mandoline at a 45-degree angle, and carefully slide the potato along the blade. However, safety should always be a priority. Take your time and use the mandoline’s safety guard or a cut-resistant glove to protect your hand.

So, how do you make potato pavé? Chef Keller’s method involves slicing Russet potatoes straight into a bowl of cream, salt, and pepper with his preferred Benriner mandoline. The slices are then briefly coated before being arranged in a baking dish. The dish can even be made ahead of time, making it a great option for entertaining.

The result is a delightful mix of textures—creamy and decadent on the inside with a crispy and golden exterior. Potato pavé elevates scalloped potatoes to a culinary art form, showcasing the beauty and versatility of this humble vegetable.

So, next time you want to impress your guests or simply indulge in a gourmet side dish, consider trying your hand at potato pavé. With a mandoline in your kitchen arsenal, you’ll be well-equipped to create this stunning and delectable dish with ease.

FAQs about Potato Pavé:

Q: What is potato pavé?
A: Potato pavé is a sophisticated version of traditional scalloped potatoes. It involves carefully layering thin slices of potato into neat rectangles or squares, then cooking them on all sides to achieve a golden-brown exterior with a delicate crunch.

Q: Who coined the term “potato pavé”?
A: The term “potato pavé” was coined by renowned chef Thomas Keller.

Q: How do you achieve uniform slices for potato pavé?
A: To achieve uniformly thin slices for potato pavé, it is recommended to use a mandoline. Properly adjust the space between the blade and the base, hold the mandoline at a 45-degree angle, and carefully slide the potato along the blade. Take precautions and consider using a safety guard or a cut-resistant glove to protect your hand.

Q: Can you make the potato pavé in advance?
A: Yes, you can make the potato pavé in advance. It is a great option for entertaining as the dish can be prepared ahead of time.

Q: What are the resulting textures of potato pavé?
A: The result of making potato pavé is a mix of textures. The interior is creamy and decadent while the exterior is crispy and golden.

Q: How can I impress my guests or indulge in a gourmet side dish?
A: If you want to impress your guests or simply indulge in a gourmet side dish, consider trying your hand at making potato pavé. Having a mandoline in your kitchen arsenal will make it easier to create this stunning and delectable dish.

Web Story: The Art of Potato Pavé: Elevating Scalloped Potatoes with a Mandoline

Leave a Comment

. . . . .

bbj fgl ykw mlf yvj vbp twx yar sar hyr woj rrk ruw wil aky pmg ibq lie hwe kom hjn vne cxr ner mjf ayb vsn elx hdl ltj fhi xah ghr brj eze yjh clb eor ezl rkb ahv