Thousand layer potatoes, aka potato pave, are maybe the fanciest potatoes I make. You won’t see these at most restaurants because of the time and TLC that goes into making them, but it is totally worth it to make at home. Potato pave is a French dish that consists of thinly sliced potatoes layered in a baking dish with butter and cream and then baked until tender and golden. But the real magic happens a day later after setting in the fridge. You finish them off by cutting and then frying until golden and delicious.
I like to personally pair it with this sour cream and onion sauce to make a fun modern twist on my favorite kind of chip. Yes, the potatoes are a labor intensive dish, but at least the sauce that goes with it can be whipped up in five minutes. And frankly, paired together this will impress any guest.
Key Ingredients & Substitutions:
- Heavy Cream – Infuses the potatoes with richness as they bake. Half and half works for a lighter version, or coconut cream for a dairy free version.
- Garlic, crushed – Infuses the cream with subtle depth and aroma. Garlic powder can work in a pinch.
- Thyme & Rosemary – Flavors the cream Fresh only for best results. You can also use sage here.
- Russet Potatoes – The star of the dish. Yukon gold potatoes work too for a slightly creamier texture. But russet are best when it comes to frying.
- Butter – Adds richness between the layers. Vegan butter works as a dairy free swap.
- Avocado Oil – For frying the pavé to a golden, crispy crust. Any neutral high heat oil works well.
- Sour Cream – The creamy base of the sauce. Greek yogurt is a lighter substitute.
- Garlic, minced – Adds sharp, savory depth. Garlic powder works well here too.
- White Onion – Adds a mild bite and subtle sweetness. Yellow onion is a good swap.
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Thousand Layer Potatoes with Sour Cream & Onion Sauce
Prep Time: 30 minutes
Cook Time: 2 Hours 20 minutes
Total Time: 2 Hours 50 minutes
Serves: 4-6
Ingredients:
- 1 cup heavy cream
- Salt and pepper, to taste
- 3 garlic cloves, crushed
- 4 sprigs thyme
- 2 sprigs rosemary
- 3 russet potatoes
- 5 Tbsp butter, diced into small cubes
- Avocado oil for frying
Sour Cream & Onion Sauce
- 1 cup sour cream
- 3 garlic cloves minced
- 1/2 cup white onion, diced
- Salt and pepper to taste
Preparation:
STEP 1.
Preheat the oven to 350°F. In a pot, combine the cream, salt, pepper, thyme, and rosemary. Bring to a very low simmer and steep for 15 minutes to infuse flavor, ensuring it doesn’t bubble over. Turn off the heat and set aside.
STEP 2.
Peel the potatoes and thinly slice using a mandolin. The slices should be thin enough to easily bend.
STEP 3.
Line a 10×5 baking dish with butter and then parchment paper. Start layering the potatoes in the tray: place a layer of potatoes, brush with the infused cream, sprinkle with cubes of butter, salt, and pepper. Repeat until all potatoes are used. This task requires patience but is worth it. You can layer the better every couple of layers, while the cream should be brushed on with every layer. Add another piece of parchment paper on top and top with another baking dish to weigh it down.
STEP 4.
Bake in the oven for 1 hour and 50 minutes. Remove and cool to room temperature.
STEP 5.
Line with foil or parchment and place a weight on top to press down, and refrigerate for 24 hours.
STEP 6.
Remove from the fridge, carefully transfer to a cutting board, and cut into desired shapes (rectangles, squares, or triangles).
STEP 7.
In a pan or cast iron skillet over medium heat, add enough avocado oil to create a thin layer. When the oil is hot, add the potatoes, cut side down, and fry until golden brown on each side, approximately 3-5 minutes per side. Remove and set aside, sprinkling with salt to finish. Do this with all of the potatoes.
STEP 8.
Make the sauce. In a food processor of blender add the sour cream, garlic, onion and salt and pepper to taste. Blend until smooth. Taste for seasoning and adjust as needed.
STEP 9.
Serve the potatoes with the sauce and enjoy!
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