Potato Pavé: A Culinary Masterpiece of Layered Potato Perfection

Crafting Your Potato Pavé: A Step-by-Step Guide

• Prepare the Aromatic Cream Mixture:
  In a large mixing bowl, whisk together the whipping cream, fresh thyme, grated garlic, generous pinch of salt and a few grinds of black pepper. Whisk until all of the ingredients are well combined. This flavorful mixture will be used to infuse each layer of potatoes with amazing flavor.
  
•  Prepare Your Baking Vessel:
  An 8.5 x 4.5-inch (21.5 x 11 cm) aluminium cake pan is perfect for this recipe. Line the pan with baking paper, leaving a large overhang of about 5 inches on all sides. You will use this paper to compress and lift out the pavé.
  
•  Slice the Potatoes with Precision:
  Peel your potatoes. To give them the classic rectangular pavé shape, slice off both ends of the potatoes to create flat surfaces. Slice the potatoes on a mandoline slicer or an extremely sharp knife into very thin, even slices. You’re going for paper thin slices. This will help give the pavé the tender texture it’s known for, and will make it easier to meld together.
  
• Coat the Potatoes:
  Add the sliced potatoes to the large bowl with the cream mixture. Mix gently by hand or with a spatula to evenly coat each and every slice of potato. Do not break the slices.
  
•  Layering the Pavé:
  Now, place a single layer of the potatoes in the prepared pan. Again, overlap them slightly until the bottom of the pan is completely filled. After a single layer of potatoes is formed, season with a little more salt and pepper, and then dot the top with a few small cubes of butter. Repeat this process until the pan is full, pressing down slightly with each additional layer.
  
• Seal and Bake:
  Fold the excess baking paper over the top of the potatoes and then press together. Wrap the pan tightly with aluminum foil and place it in an oven preheated to 180°C (350°F). Bake for around 1 hour and 30 minutes or until the potatoes are perfectly tender when prodded with a knife.
  
• Press and Chill:
  After removing it from the oven, this is where the “pavé” (French for “paving stone”) develops. Place a heavy, flat object (use several heavy cans or another smaller baking dish that you can fill with weights, etc.) directly on top of the foil-covered potatoes. This process will compress the layers, drain any excess moisture, and set the pavé into shape. Cool to room temperature with weights still on. When cooled, put the pan with weights still on into the refrigerator and chill for at least 6 hours, or overnight. This chilling time is essential to allow the pavé to set and solidify so that it will slice easily.
  
• Cut and Sear:
  When well chilled, turn out the chilled potato pavé onto a clean chopping board. Using a very sharp knife, remove any ragged edges to reveal a clean edge. Divide the big block into 12 neat, elegant portions, usually squares or rectangles.
  In a heating pan, drizzle a bit of olive oil over medium-high heat. Carefully add the pieces of potato pavé to the hot pan. Add a few sprigs of fresh thyme and a pinch of salt. Cook until golden brown and crispy on all sides, turning as needed. Sprinkle with fresh chopped chives just before serving.