Recipe Potato pave : Practical and Delicious

Recipe Potato pave : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Potato pave. You are currently reading Recipe Potato pave : Practical and Delicious. This recipe is the creation of the chef Alison Adams. Recipe Potato pave requires 30m, cook 1h 55m and serve 6. Caution: allergy Contains milk and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Thinly slice potatoes and layer with punchy rosemary for an elegant side.

Ingredients:

4 Ingredients

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  1.4kg Red Delight potatoes, peeled
  
  
  


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  3 fresh rosemary sprigs, leaves picked
  
  
  


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  250ml (1 cup) thickened cream
  
  
  


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  35g butter, finely chopped
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C. Line the base and 2 long sides of a 22 x 11cm (base measurement) loaf pan with baking paper, allowing the sides to overhang.
  
  
  


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  Step 2
  
  
  
  
  Use a mandolin or a sharp knife to thinly slice the potatoes. Finely chop the rosemary leaves. Place 2 layers of potato in the prepared tin. Top with a little cream, butter and rosemary. Season with salt. Continue layering with remaining potato, cream, butter and rosemary, finishing with potato.
  
  
  


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  Step 3
  
  
  
  
  Fold over the baking paper and cover with foil. Bake for 1 hour or until the potato is tender. Uncover and cook for a further 30 minutes or until golden. Set aside to cool. Fold over the baking paper. Place a heavy object (such as 2 or 3 cans) on top to compress. Place in the fridge overnight to set.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 200C. Line a baking tray with baking paper. Turn the potato stack onto a chopping board. Trim the edges and cut into 6 even slices. Place the potato slices, cut-side up, on the prepared tray. Bake for 10 minutes or until light golden. Turn and cook for a further 10-15 minutes or until golden.
  
  
  

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