POMMES PAVE

SERVES: 8

METHOD

1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 9cm x 23cm x 7cm deep rectangular terrine dish with baking paper, allowing 5cm of overhang on each side.

2. Use a mandolin to slice potatoes 1mm thick. Bring a large saucepan of water to the boil, add potato and return to boil. Cook potato for 2 minutes or until just tender. Drain.

3. In a small bowl combine cream, 3 cloves crushed garlic, parmesan, salt and pepper, stirring to combine.

4. Place a layer of potatoes completely flat across the base of the prepared terrine dish followed by 1 tablespoon of cream mixture, spreading to evenly coat. Place the next layer of potatoes in the opposite direct, to help tie the terrine together. Repeat process with remaining potato until tin is full. Fold overhanging baking paper back over potato and cover terrine dish with a tight-fitting lid or tight-fitting foil. Place terrine in pre-heated oven and cook for 2 hours. Allow to cool for 15 minutes before removing lid or foil. Place something long and flat (eg. empty loaf tin) to sit on top of the potato and then weigh it down with weights, tins or pestle & mortar to compress the potato layers in the refrigerator overnight.

5. Carefully remove the potato stack from the terrine dish and trim any messy edges. Using a sharp knife, slice potato stack into 8 equal slices.

6. Heat 1 tablespoon ghee in a heavy based frying pan with a bruised clove garlic and sprig of rosemary over a medium heat. Fry potato portions in batches for 4 minutes each side or until golden, adding extra ghee if required.

To serve, season with extra salt.

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