Potato terrine, also known as potato pave, is a dish that combines elegance with simplicity. This layered potato creation has a rich, buttery flavor and a melt-in-your-mouth texture that makes it a showstopper at any meal. Perfect for celebrations or a comforting weekend dinner, this recipe elevates humble potatoes into something extraordinary.
Inspired by French culinary tradition, this dish is surprisingly easy to make with a few simple ingredients. Thinly sliced potatoes(use a Sharp knife or Mandoline) are carefully layered, seasoned, and baked to golden perfection. Whether served as a side dish or the star of the table, potato terrine is sure to impress your family and guests alike.
You can also try Cheesy Potato Fritters Recipe.
Delicious Potato Terrine (Pave): Layered Potato Perfection
Potato Terrine (Potato Pave) Recipe
Ingredients:
- 2 pounds (1 kg) Yukon Gold or Russet potatoes
- 1 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2-3 sprigs of fresh thyme (optional, for garnish)
Instructions:
- Prepare the Potatoes
Preheat your oven to 325°F (160°C). Peel the potatoes and use a mandoline or sharp knife to slice them very thin, about 1/16 inch thick. Aim for uniform slices to ensure even cooking. - Layer the Potatoes
Line a loaf pan or baking dish with parchment paper, allowing some overhang for easy removal. Brush the bottom and sides of the pan with melted butter. Arrange the potato slices in overlapping layers, brushing each layer with melted butter and seasoning lightly with salt and pepper. Repeat until all the potatoes are used. - Bake the Terrine
Cover the loaf pan tightly with aluminum foil. Place it in the preheated oven and bake for 1.5-2 hours, or until the potatoes are tender when pierced with a knife. - Compress the Layers
Once baked, remove the terrine from the oven. Let it cool slightly, then place a flat object (like a small baking sheet or cutting board) on top of the terrine. Add some weight, like canned goods, to compress the layers. Refrigerate for at least 4 hours or overnight for best results. - Slice and Sear
After chilling, carefully remove the terrine from the pan using the parchment overhang. Slice into squares or rectangles. Heat a non-stick skillet over medium heat with a bit of butter. Sear each slice for 2-3 minutes per side until golden and crispy. - Serve and Garnish
Serve warm as a side dish or appetizer. Garnish with fresh thyme sprigs for added aroma and presentation.
Tips:
- Use a sharp knife to achieve clean slices when cutting the terrine.
- For added flavor, sprinkle grated Parmesan or garlic powder between the layers.
- This dish pairs beautifully with roasted meats or a fresh green salad.
Enjoy your homemade potato terrine—a simple yet elegant dish that’s sure to impress!
Ingredients
Servings 6
- Amount Per Serving
- Calories 1500kcal
- % Daily Value *
- Total Fat 78g120%
- Total Carbohydrate 180g60%
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe Notes:
- Potatoes Selection: Yukon Gold or Russet potatoes are ideal for this recipe. They slice easily, layer well, and achieve a creamy texture when baked.
- Uniform Slices: Use a mandoline for thin, even slices. This ensures consistent cooking and a visually appealing terrine.
- Chilling Time: Compressing and chilling the terrine is essential for firm, clean slices. Plan ahead, as overnight chilling yields the best results.
- Custom Flavors: Experiment with flavors by adding grated cheese, minced garlic, or herbs like rosemary or thyme between the layers.
Tips and Tricks:
- Line Your Pan: Use parchment paper to line the pan with an overhang. This makes it easy to lift the terrine out once it’s set.
- Season As You Layer: Lightly season each layer with salt and pepper for even flavor distribution.
- Add Weight for Compression: When compressing, use something heavy and flat, like a small baking sheet with canned goods on top, to ensure compact layers.
- Golden Crispy Finish: Searing the chilled slices in butter before serving gives them a deliciously crispy edge.
- Reheat Gently: If serving warm later, reheat slices in a non-stick skillet or oven at a low temperature to maintain crispness.
Allergies and Dietary Considerations:
- Dairy Allergies: This recipe contains butter, which can be substituted with dairy-free alternatives or oils for those with dairy allergies.
- Gluten-Free: The recipe is naturally gluten-free, provided no gluten-containing seasonings are added.
- Nightshade Allergy: Potatoes are part of the nightshade family and may not be suitable for individuals with a nightshade allergy.
- Sodium Sensitivity: Adjust the amount of salt for those on a low-sodium diet.
- Vegetarian/Vegan Adaptations: Replace butter with plant-based butter for a vegan-friendly version.
Bonus Tip:
Serve the terrine alongside a creamy sauce or fresh salad to add contrast and balance to its rich, buttery flavor. It pairs beautifully with roasted meats or a simple herb vinaigrette!
Frequently Asked Questions
Potato pave features thinly layered potatoes baked and compressed for clean slices, while dauphinoise includes cream and cheese for a richer, casserole-style dish.
Terrine cooking involves layering ingredients in a mold, often pressing and chilling them to create a firm texture, making it easy to slice and serve.
Pave is made of thinly sliced potatoes layered with butter, salt, and pepper, then baked, compressed, and sometimes seared for a crispy finish.
Popular potato dishes include mashed potatoes, French fries, and potato gratin (including dauphinoise or pave variations).
Yes, potato pave is perfect for making ahead. Chill it overnight to set, then slice and reheat or sear before serving.
Compressing the terrine while it cools and chills helps bind the layers. Using enough butter also ensures they stay intact.
Reheat slices in a non-stick skillet over medium heat or in the oven at 300°F (150°C) to maintain their crisp edges and warm through.
Yes, you can layer grated cheese, minced garlic, or fresh herbs like rosemary or thyme for added flavor. Be creative!