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Nutrition Facts
Serving Size 0 g
(Approx. 12 Servings)
Amount Per Serving
Calories 0 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 0 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Potato Pave
Prep Time
45 minutes
Cook Time
45 minutes
Total Time
1 h 30 m
12  People


Recipe makes 12 Servings

1 cup(s) heavy cream
2 Tbsp garlic, minced
1/4 cup(s) chives, finely chopped
3 Lb russet poatoes, peeled or unpeeled, washed
5 Tbsp butter, divided use
1 Tbsp canola oil
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Preheat oven to 350ºF. Lightly coat a 9x13-inch baking dish with non-stick spray then line it with 2 sheets of parchment paper leaving a 4 to 5 inch overhang on either side. Coat with additional spray and set aside.
Combine heavy cream, garlic, and chives in a large mixing bowl. Season generously with salt and pepper. Set aside.
Using a mandoline, carefully slice potatoes lengthwise (or use a knife to cut 1/8 inch thick slices). If desired, square off edges of potatoes to fit more uniformly in the dish.
Transfer potatoes to the large mixing bowl and toss in cream mixture to coat. Place a layer of potatoes in prepared pan.
Season generously with salt and pepper and add a few small dollops of butter. Repeat layers until all potatoes are used.
Fold parchment over top layer of potatoes then top with the same size baking dish, if possible, or an oven safe plate will work.
Bake 45 minutes or until potatoes are fork tender. Remove additional pan or plate from top of potatoes then let cool to room temperature. Once cool, refrigerate overnight.
Place a cutting board over the pan of potatoes, and holding it firmly, invert pan so it's on top. Remove pan and discard parchment paper. Slice potatoes into 8 to 12 individual squares.
Heat remaining butter along with a drizzle of canola oil in a skillet on medium heat. Add potatoes, cut side down. Cook 4 to 5 minutes basting potatoes as you go.
Rotate potato squares to another cut side and cook an additional 2 to 3 minutes. Continue to cook until all sides are well browned and crispy. Remove to a paper towel lined plate to drain, then serve.


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