PAVE POTATOES

PAVE POTATOES image

Categories Potato

Yield 6

Number Of Ingredients 7

5 large russet potatoes (each should be 1 lb)
4 cups heavy cream
1 tsp ground pepper
1 tsp salt
Additional salt & pepper
1 stick unsalaried butter cut into small pieces
Canola oil for saauteeing.

Steps:

Preheat oven to 350, rack. In enter position Spray a lof pan with Pam then line pan with parchment paper.allowing enough puerto close over potatoes once in pan. Place cream, salt and pepper in. Large bowl. Peel potatoes, trimming each to create rectangular slices.. Using mandolin set at position 1 (thin)', slice potatoes and.place in bowl with cream. Take individual slices out of bowl,shake off excess cream and lay crossways. Repeat second layer then top with about 7 pieces of the butter, two grinds each of pepper and salt. Repeat this processuntilpanis full tojustbelow the top. Fold parchment overpotatoesto seal and. Tightly wrap aluminum foil on top. Bake 1 hour 45 minutes (yes,that long). Remove from oven after baking and let sit 15 minutes. Then loosen the foil and weight the top. Do this by wrapping a rectangular piece of heavy cardboard (cut to shape of pan) in a aluminum foil. Use canned food as weights on top. Refrigerate weighted potatoes for a minimum of 8 hours and up to 48 hours. Remove from fridge and remove potatoe "brick" from parchment. Trim the brown bits from all sides. Cut in half lengthways. Then cut each half into 6 small bricks. In a large nonstick sauté pan, heat enough oil to cover bottom of pan on medium high heat. Brown bricks on both sides, remove to paper towel. Place attractively on plate,top with some parsley or chives if desired.