There’s something quietly magical about taking the simplest of ingredients—potatoes, cream, butter, and herbs—and transforming them into something extraordinary. This Potato Pavé is a little labor of love: thinly sliced Buttergold potatoes layered with thyme-infused cream, pressed overnight, and fried until golden and impossibly crisp. Finished with a cloud of crème fraîche, a scattering of chives, and a spoonful of caviar, it’s the kind of dish that feels both indulgent and intimate. It’s proof that elegance doesn’t have to be complicated, just thoughtful and done well.

Yield

6–8 servings

Mise en Place

Potato Pavé

2 lbs Buttergold or Yukon Gold potatoes, very thinly sliced
1 C. Heavy Cream
4 Tbsp Unsalted Butter, cold cubed
1 Sprig Fresh Thyme
2 Cloves of Garlic
Sea Salt & Black Pepper, to taste

For Frying & Finishing

Neutral Oil, for frying
Flaky Sea Salt
Crème Fraîche
Finely Chopped Chives
Caviar

Method

Day 1

Step 1

Infuse the Cream

In a small saucepan, combine the cream, thyme, cloves of garlic, sea salt, and black pepper.
Heat over medium heat and simmer for a few minutes. Turn off heat and cover to allow the cream to gently infuse for 45–60 minutes. Strain out the thyme/cloves of garlic.

Step 2

Prepare the Potatoes

Peel the potatoes.
Using a mandoline, slice the potatoes very thinly and evenly. Set aside.

Step 3

Assemble the Pavé

Preheat oven to 325°F (165°C).

Line a loaf pan with parchment paper, leaving overhang on all sides.

Drizzle a small amount of infused cream into the bottom of the pan. Arrange a layer of potato slices evenly over top, drizzle with more cream, then add another layer of potatoes. Season this layer lightly with sea salt and black pepper and dot with small cubes of butter. Continue layering the potatoes and cream, adding seasoning and butter every other layer, until all ingredients are used. Finish with cream on top.

Cover with parchment paper.

Step 4

Bake

Place in the oven and bake for approximately 1.5-2 hours, or until completely tender and a knife slides through easily.

Remove from oven and allow to cool for 20–30 minutes.

Step 5

Press and Chill

Place another loaf pan or flat surface on top of the pavé. Add heavy weights (a few cans will do the trick!)

Transfer to the refrigerator and press overnight (8–12 hours) until fully set.

Day 2

Step 6

Portion the Pavé

Lift the chilled pavé from the pan using the parchment overhang.

Trim edges neatly. Cut into rectangles or squares of desired size.

Step 7

Fry

Heat about ½ inch of oil in a skillet to 350°F (175°C).

Fry the pavé pieces for 2½–3 minutes per side, until golden and crisp.

Transfer to a wire rack or paper towels to drain.

Step 8

Finish and Serve

Season lightly with flaky sea salt.

Top each piece with a small dollop of crème fraîche, chopped chives, and a spoonful of caviar.

Serve immediately while hot and crisp.