Potato Pave Recipe
*** AVAILABLE AFTER 4pm (Gluten Free) Thin potato slices layered with butter & parmesan, served with bernaise sauce & lemon
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Ingredients
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Potato Pave
Béarnaise Sauce
Garnish
Method
Potato Pave Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
- 3
Layer the Ingredients
In a greased baking dish, arrange a layer of potato slices. Brush with melted butter, sprinkle with salt, pepper, and grated Parmesan cheese. Repeat the layering process until all ingredients are used, finishing with potatoes on top.
- 4
Bake
Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
- 5
Cool and Cut
Remove from the oven and allow to cool slightly. Use a sharp knife to cut the pave into squares or rectangles.
Béarnaise Sauce Preparation
- 6
Prepare the Reduction
In a small saucepan, combine the finely chopped shallots, white wine vinegar, and tarragon. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain. Strain and set aside to cool.
- 7
Melt the Butter
In a separate saucepan, melt the unsalted butter over low heat. Allow it to slightly cool, but keep it warm.
- 8
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and the cooled vinegar reduction until pale and slightly thickened.
- 9
Combine and Whisk
Gradually whisk in the warm melted butter until the sauce is thick and creamy. Season with salt and lemon juice.
Serving
- 10
Plate the Dish
Place a portion of potato pave on each plate, drizzle with béarnaise sauce, and serve with lemon wedges on the side.
