Chef Justin Burdett
Chapel Hill, N.C.
For this elegant take on potatoes, Chef Justin Burdett layers thin slices and bastes with brown butter to create a crunchy exterior that seals in the creamier center as the pave bakes. The starch in the potatoes holds the layers together to form easy-to-slice individual portions. The dish can be made ahead and the portions browned in a skillet before serving.
1 cup heavy cream
1 tbsp. red pepper flakes
1 tbsp. fresh thyme, chopped, plus 1 tsp. for garnish
1½ tsp. kosher salt
1 tsp. ground white pepper
1 tsp. ground black pepper
5 russet potatoes, peeled, sliced lengthwise about 1/3-in. thick on mandoline
1 tbsp. unsalted butter
Chopped chives, for garnish
Coarse salt, for garnish
1. In large bowl, combine cream, red pepper flakes, 1 tablespoon chopped thyme, salt, white pepper and black pepper; whisk to blend. Add potato slices; allow to stand to absorb some of the cream mixture.
2. Preheat oven to 350 F. In a lightly greased terrine mold or 6- by 12-inch baking dish, layer all the sliced potatoes. Pour any residual cream mixture from the bowl over the layered potatoes. Cover with aluminum foil and bake for 1 hour.
3. Remove foil and bake for an additional 30 minutes. Remove from oven and let cool slightly, about 10 minutes; cover again with foil.
4. Place a pan or dish the same size as the baking dish on top of the foil. Add objects to the pan to weigh the potatoes down. Place in the refrigerator and press overnight.
5. The next day, remove layered potatoes from dish and trim any round edges to square them off. Cut layered potatoes into 2- by 2-inch pieces.
6. In a large skillet over high heat, add butter. Allow butter to brown slightly. Add layered potato square and cook 1 to 2 minutes per side or until golden brown. Garnish with chopped chives, coarse salt and reserved teaspoon thyme.
Photo courtesy of Idaho Potato Commission