Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, peeled
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) whole milk
  • 4 tablespoons (56g) unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Salt and freshly ground black pepper to taste
  • Extra thyme sprigs (optional) for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C) and line the loaf pan with parchment paper, leaving an overhang for easy removal.
  2. Use a mandoline or knife to slice the potatoes into thin, even rounds (about 1/8-inch thick).
  3. In a saucepan, combine heavy cream, whole milk, melted butter, minced garlic, thyme, salt, and pepper. Heat gently until warm but not boiling. Remove from heat.
  4. Place a layer of potato slices in the prepared pan, slightly overlapping. Pour a layer of the cream mixture over the potatoes. Repeat until all potatoes and cream are used, pressing down gently to compact the layers.
  5. Cover with another piece of parchment paper and weigh it down with a small baking dish or foil. Chill in the refrigerator for 30 minutes.
  6. Bake in the preheated oven for 45 minutes, or until golden brown and tender.
  7. Allow the Pavé to cool for 5-10 minutes in the pan before using the parchment overhang to lift it out. Slice into portions and serve warm, garnished with fresh thyme if desired.