Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the potatoes
Preheat the oven to 180°C (350°F). Peel the potatoes and slice them thinly, about 2-3mm thick. Rinse the slices in cold water and pat them dry with a clean towel.
- 2
Make the cheese sauce
In a saucepan, combine the heavy cream, minced garlic, salt, black pepper, and fresh thyme. Heat gently until warm but not boiling. Remove from heat and stir in the grated Comté and Beaufort cheese until melted and smooth.
- 3
- 4
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and crispy.
- 5
Serve
Let the potato pave cool for a few minutes before slicing. Serve warm as a side dish or main dish.
