- Makes 1 terrine
- 1.5kg
- pounds russet potatoes, for best results (doesn't mean you can't do it with other potatoes; the bigger the better, though)
- 300ml milk (or cream)
- salt and pepper
- butter
- Oil
Potato Terrine (Pave)
Ingredients
Method
Peel the potatoes and slice thinly on a mandolin. Toss the potatoes in the milk, salt and pepper. Line a bread tin with parchment and butter it. Then layer the potatoes evenly throughout the mold. You should put down a layer of potatoes and then add some butter on top and continue to layer until the tin is full. Fold the parchment over the potatoes and then cover in tin foil. Bake the potatoes at 180c for about an hour. Test doneness by sticking a knife into the potatoes -- there shouldn't be any resistance. Next, take a loaf tin of the same size and set it on top of the covered pave. Then add some books, canned goods or anything heavy to the top. Let the terrine cool under this pressure over night or for at least for 6 hours. When the pave has cooled, remove it from the mold and slice into your preferred portion size. In a frying pan, add some canola oil and fry the slices of pave until brown and crispy. If you want to be more decadent, baste them with butter and herbs and garlic. Serve crispy with eggs or as a side for your dinner.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
