Potato Pave Stack (Part 1)
I've made a pave before but in a bread pan, so I thought I'd try it in a muffin pan to make serving size ones. It's a little time consuming but that time consumed is mostly waiting 😆
You don't have to shred your own cheese but I had a block of parmesan reggiano and use the same tool with a slicing attachment for the potatoes so why not? 😅 You can also use a mandolin or slice thinly by hand.
Whisk some cream w/ SPPOG & Italian seasoning then add the cheese until it's thick enough to stick to the potatoes without running off like water.
Double line the muffin tin w/ parchment paper making sure to cover all sides so it doesn't leak, and start layering. Start with a double layer of potatoes at the bottom then alternate potatoes & melted butter, don't drown it in butter, a little drizzle is all you need. The 4 corners I did buffalo style with some homemade hot sauce whisked in.
Cover w/ foil and bake at 420° until tender. Remove and place another muffin pan on top then weigh it down and chill in the fridge until cooled all the way, couple hours works but I like to chill overnight. I found a dutch oven w/ a bag of flour works great, and it doesn't hurt to add some cast iron 🤣 depending on how tall your fridge space is you may need to "Adapt, React, Readapt, Act" -Michael Gary Scott 😂
Use a cookie cutter if you want perfect circles, or whatever other shape you have, or skip this and go right to browning them if you just wanna eat 🤣
Cook up some bacon until crisp, fry some slices of garlic in the fat, then crisp up some chicken skin. In the same pan with all that flavored fat, brown the paves and start stackin' like sats 😅
The bottom one in the pic was one of the ones done with buffalo sauce, they taste great but don't hold up as well as the ones done with only butter, I'm going to tweak the mix and try again though, maybe use some hot sauce in the cream mix and less in the butter...idk, I was pretty under the influence after all that waiting 🤣🤣 these are surprisingly easy to make and even easy to make look fancy with a little garnish, they also make a great side for pretty much anything so enjoy! 😁
Potato pave stacks are a fantastic way to elevate a simple potato dish into an elegant appetizer or side. Using a muffin pan to create individual portions not only makes serving easy but also adds a beautiful presentation element for any dinner gathering. To perfect your potato pave, consider the choice of potatoes. Yukon Gold or Russet potatoes work best for their texture and ability to hold thin slices without breaking apart. Thin slicing is key — a mandolin slicer ensures uniform slices which helps layers cook evenly. When it comes to the cream mixture, whisking cream with seasoning like SPPOG (salt, pepper, paprika, onion granules) and Italian herbs with Parmesan Reggiano is essential for binding the potatoes and adding depth of flavor. The mixture needs to be thick enough to coat the potatoes without being runny which helps layers stick during baking. Double lining the muffin pans with parchment prevents leakage and makes removal easier. Layering with moderate butter drizzles lifts richness but avoid excess to keep the stack from becoming greasy. For a spicy kick, incorporating buffalo sauce into specific portions adds variety but be mindful it may affect texture as noted. Baking at 420°F until tender ensures the potatoes cook through and the cream thickens to set the stacks. Pressing the cooked pave under weight and chilling overnight gives the best results in firmness and makes them easier to handle for browning. For serving, crisp bacon and fried garlic slices add crunch and complementary flavors. Using the rendered bacon fat to brown the potato stacks imparts a savory aroma and golden color, creating a restaurant-quality appetizer at home. Overall, potato pave stacks offer a versatile base for various flavor experiments. Try different cheeses like Gruyère or sharp cheddar, adjust seasoning blends, or swap hot sauces to create your perfect version. With a little patience and these tips, you’ll impress guests with a fancy yet surprisingly straightforward dish that pairs wonderfully with roasted meats, salads, or as part of a festive spread.
