Ultra-Crispy 15-Layer Potato Pavé with Crème Fraîche Tips, FAQ & printable recipe

Tips for success

For the crispiest result, use a heavy stainless steel or cast-iron skillet rather than nonstick, as it holds heat better and promotes browning. Heat the pan until a drop of water sizzles and evaporates immediately, then add the oil and wait for it to shimmer before adding the potatoes.

Don't overcrowd the pan—cook in batches if necessary. If the potatoes start to stick, let them cook a bit longer; they will release naturally when the crust forms.

To keep the pavé warm while searing the rest, place the cooked pieces on a wire rack set over a baking sheet in a 200°F (93°C) oven. This keeps them crisp without steaming.

If you're making this for a crowd, you can sear the pavé up to an hour ahead and reheat in a hot oven for a few minutes before serving, but the texture will be best if served immediately. Always use a sharp knife to cut the pavé before serving to avoid crushing the layers.

Variations

• Rosemary and Garlic: Replace thyme with 1 tbsp finely chopped fresh rosemary and add 2 minced garlic cloves to the duck fat before layering. The garlic infuses the potatoes with a savory aroma.
• Cheesy Pavé: Sprinkle 1/2 cup finely grated Parmesan cheese between the layers. The cheese melts and forms a savory crust during searing, adding a nutty, salty flavor.
• Sweet Potato Pavé: Substitute half the potatoes with peeled sweet potatoes, sliced to the same thickness. The sweet potatoes add a subtle sweetness and vibrant color, but be careful not to overcook.
• Herb Butter Finish: After searing, brush the hot pavé with melted butter mixed with chopped parsley and a squeeze of lemon juice. This adds a bright, buttery finish.

Storage and make-ahead

Fridge

Store leftover seared pavé in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven for 8-10 minutes to restore crispness.

Freezer

Freeze unseared pavé slices in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Reheat

Reheat seared pavé on a baking sheet in a 375°F (190°C) oven for 8-10 minutes, or until hot and crisp. Avoid microwaving to prevent sogginess.

Leftover potato pavé can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the pavé pieces on a baking sheet and warm in a 375°F (190°C) oven for 8 to 10 minutes, until heated through and crisp.

Avoid microwaving, as it will make the crust soggy. The pavé can also be frozen before searing: wrap the sliced pieces tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before searing.

The potato loaf can be fully prepared and chilled up to 2 days ahead. After baking and chilling, keep the loaf in the pan, covered, in the refrigerator. Slice and sear just before serving.

The seared pavé can also be made a few hours ahead and kept at room temperature for up to 1 hour, then reheated in a hot oven for 5 minutes. For best texture, sear as close to serving time as possible.

Serving ideas

Serve the potato pavé as a stunning side dish alongside roasted meats, such as beef tenderloin, lamb chops, or roast chicken. It also works wonderfully as an appetizer or hors d'oeuvre, cut into smaller squares and topped with a dollop of crème fraîche and a sprinkle of chives. The pavé pairs beautifully with a glass of full-bodied red wine or a crisp sparkling wine.

For a more casual presentation, you can serve the pavé as a brunch dish with a poached egg on top, or as a base for smoked salmon and caviar. The crisp layers hold up well to toppings, making it a versatile canvas for creative garnishes. If you have leftover pavé, crumble it over salads or soups for a crunchy, flavorful topping.

Frequently asked questions

Recipe card

Ultra-Crispy 15-Layer Potato Pavé with Crème Fraîche

Prep 30 minCook 1 h 15 minRest 12 hTotal 13 h 45 minServes 8

Ingredients

• 800 g Agria potatoes (about 1 3/4 lb)
• 75 ml duck fat (about 1/3 cup)
• 2 tsp kosher salt
• 1 tbsp fresh thyme leaves
• 1/2 cup crème fraîche, for serving
• 2 tbsp fresh chives, snipped, for serving

Instructions

1. Peel the potatoes and rinse them under cold water. Using a Japanese mandoline set to 1 mm, slice the potatoes into translucent rounds, working quickly and stacking them in a bowl of cold water to prevent browning. Pat the slices completely dry with a clean kitchen towel. Warm the duck fat until liquid but not hot. Line a 9x5-inch loaf pan with parchment paper, leaving overhang on two sides.
2. Heat the oven to 350°F (175°C). Place the weighted loaf pan on a rimmed baking sheet and bake for 60 to 75 minutes, until the potatoes are completely tender when pierced with a skewer. The weight will compress the layers into a solid block. Remove the pan from the oven and let it cool to room temperature on a wire rack. Then transfer the entire loaf pan to the refrigerator and chill for at least 8 hours or overnight, still under the weight.
3. Remove the chilled potato loaf from the refrigerator. Unfold the parchment and lift the block out onto a cutting board. Using a sharp chef's knife, trim the edges to make a neat rectangle. Cut the block crosswise into 8 equal pieces, each about 1 1/2 inches wide. Pat each piece dry with paper towels to remove any surface moisture; this helps achieve maximum crispness during searing.
4. Heat a heavy stainless steel skillet over medium-high heat until a drop of water sizzles instantly. Add a thin layer of duck fat or oil to coat the bottom. Carefully place the potato pieces in the pan, leaving space between them. Sear for 2 to 3 minutes per side, turning with tongs, until every exposed edge is deeply browned and crackly. Work in batches if needed to avoid overcrowding. Transfer the seared pavé to a wire rack set over a baking sheet to keep warm while searing the remaining pieces.
5. Arrange the seared potato pavé on a serving platter. Place a small quenelle or dollop of crème fraîche on top of each piece. Sprinkle with snipped chives. Serve immediately while the crust is at its crispiest. The contrast between the crackly exterior and the tender, buttery interior is the highlight of this dish.

Contains: milk

Estimated nutrition per serving

Calories

220

Protein

2 g

Carbohydrates

28 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.