Potato Terrine: A Step-By-Step Guide To Making It Perfectly

Potato terrine is a delicious and simple dish that can be made in a variety of ways. The basic idea is to layer thinly sliced potatoes with other ingredients such as butter, milk, cream, cheese, or meat in a loaf pan or terrine mold. The dish is then baked, cooled under pressure, and sliced before being served. This paragraph will explore the different ways to make potato terrine, providing a general guide to the cooking process and highlighting some of the potential ingredients that can be used.

Choosing the right potatoes

When making a potato terrine, it's important to select the right type of potatoes to ensure optimal taste and texture. Here are some factors to consider when choosing potatoes for your terrine:

Potato Variety

While you can use a variety of potatoes for a potato terrine, certain types tend to work better than others. Russet potatoes, also known as Idaho potatoes, are a popular choice due to their large size and fluffy texture. Their high starch content makes them ideal for baking and mashing, which is why they are commonly used for dishes like mashed potatoes and French fries. Their large size also means less peeling and slicing, saving you time in the kitchen.

Another variety that works well is Sebago potatoes, which are considered all-purpose potatoes. They have a good balance of starch and moisture, making them suitable for a variety of dishes, including potato terrine. They are widely available in most supermarkets, making them a convenient choice.

Size

When it comes to size, bigger potatoes are generally preferred for a potato terrine. Larger potatoes yield bigger slices, which not only speed up the preparation process but also provide more stability to your terrine. This is especially important when layering and compressing the potatoes, as larger slices will hold together better.

Texture and Taste

The texture and taste of the potatoes will also play a role in the overall success of your potato terrine. You want potatoes that have a relatively firm texture and a mild, earthy flavour that complements the other ingredients in the dish. Avoid potatoes that are too waxy or moist, as they may not hold their shape well during the baking and frying process.

Freshness

Always choose fresh, firm potatoes for your terrine. Old or sprouted potatoes can have a negative impact on the taste and texture of your dish. Look for potatoes that are free of bruises, sprouts, and green discolouration.

Slicing Method

To achieve the desired thinness for your potato slices, it is recommended to use a mandolin slicer. This kitchen tool will help you achieve thin, uniform slices that will cook evenly and hold together well in your terrine.

In summary, when choosing potatoes for your potato terrine, opt for larger, starchy varieties like Russet or Sebago potatoes. Look for fresh, firm specimens and use a mandolin slicer to get thin, even slices. By choosing the right potatoes and following the proper preparation techniques, you'll be well on your way to creating a delicious and impressive potato terrine.

Preparing the potatoes

First, select the right type of potatoes. Russet potatoes are often recommended for a potato terrine, but you can also use other varieties such as Maris Piper or Fingerling potatoes. The bigger the potatoes, the better. For a standard-sized terrine, you will need around 3 pounds of potatoes.

Peel the potatoes and slice them thinly using a mandoline. It is important to get even slices, so be careful when slicing. Do not wash the sliced potatoes, as this can affect the texture and taste of the final dish.

Next, prepare your baking dish. For a standard-sized terrine, a loaf tin or bread tin is a good option. Brush the inside of the tin with butter to prevent sticking and enhance flavour. You can also line the tin with parchment paper, which makes it easier to remove the terrine later.

Now it's time to start layering. Add a layer of sliced potatoes to the bottom of your prepared dish. It is important to layer the potatoes evenly, ensuring no gaps are present. After each layer of potatoes, brush with melted butter, duck fat, or another fat of your choice. You can also season with salt and pepper as you build the layers.

Continue layering the potatoes and fat until your dish is full. You may get around 15 layers, depending on the size of your dish. The final layer should be potatoes brushed with fat.

Once you have completed the layering, your potato terrine is ready to be baked! Cover the dish with foil and place it in the oven at a temperature between 150°C and 180°C. Bake for about an hour, or until a knife inserted into the centre of the terrine meets no resistance.

Remove the potato terrine from the oven and allow it to cool slightly before serving. You can serve it warm, or chill it overnight in the refrigerator and serve it cold. To serve, simply slice the potato terrine into your desired portion size and enjoy!

Preparing the dish

First, you'll want to gather your ingredients. For a potato terrine, you'll need potatoes (russet or Maris Piper are recommended), milk or cream, butter, salt, and pepper. You can also add other ingredients like duck fat, pancetta, or cheese for extra flavour.

Once you have your ingredients, start by preheating your oven to a temperature between 150°C and 180°C.

Next, peel the potatoes and slice them thinly using a mandoline. It's important not to wash the sliced potatoes, as this can affect the final dish. If you're using butter, melt it in a small saucepan over low heat. You can also use duck fat for a more indulgent dish. Brush the fat or butter onto the inside of a bread or loaf tin, making sure to line the entire surface.

Now it's time to layer your ingredients. Start by adding a layer of sliced potatoes to the bottom of your prepared tin, then brush with melted butter or duck fat. Continue layering sliced potatoes and brushing with fat, adding a small amount of salt and pepper as you go. If you're using pancetta or cheese, add layers of these ingredients as well. Make sure to press the layers down firmly to create a compact form.

Bake the potato terrine for about an hour, or until a knife inserted into the centre meets no resistance. Then, remove it from the oven and let it cool slightly before serving. You can serve the terrine straight from the oven, or chill it overnight in the fridge and then slice and reheat when needed.

To reheat, slice the terrine into your desired portion size and either bake for 15 minutes or fry in a saucepan, turning halfway through to ensure even heating.

Layering the potatoes

Once you have your thinly sliced potatoes, you can start layering them in your chosen dish or loaf tin. Brush the bottom and sides of your dish with butter, or another fat such as duck fat, and then add a layer of potato slices. Brush the potatoes with more butter or fat, and then sprinkle with salt and pepper. Repeat this process, layering potatoes, fat, and seasonings until your dish is full. You can also add other ingredients between the layers of potato, such as pancetta, Parmesan cheese, or potato flour.

The number of layers will depend on the size of your dish, but you will likely end up with around 15 layers. It's important to press down on each layer gently to ensure the terrine holds together well.

Finally, cover the top layer of potatoes with butter or fat, and then cover the dish with foil. At this point, you can bake the terrine or prepare it for chilling, depending on your recipe.

Cooking and serving

Preheat your oven to 150°C/Gas Mark 2 or 180°C/Gas Mark 4. Peel your potatoes and slice them thinly on a mandolin. If you are using duck fat, melt it in a small saucepan on low heat until it is liquid but not boiling. Using a pastry brush, brush the fat around the insides of an oven dish. If you are using butter, line a bread tin with parchment and butter it.

Create your first layer by adding one layer of sliced potatoes to the bottom of your dish, before brushing with the duck fat or butter. Continue layering sliced potato, brushed fat, sliced potatoes, and brushed fat until your oven dish is full. You can also add a sprinkle of salt and pepper to each layer. You are likely to get approximately 15 layers.

Put the dish into the preheated oven and bake for 1 hour. To test if the potatoes are done, stick a knife into them – there shouldn't be any resistance. Next, take a loaf tin of the same size and set it on top of the covered terrine. Then add some weight on top, such as books or canned goods. Let the terrine cool under this pressure for at least 6 hours or overnight.

When the terrine has cooled, remove it from the mould and slice it into your preferred portion size. In a frying pan, add some canola oil and fry the slices until brown and crispy. If desired, baste them with butter, herbs, and garlic. You can also reheat the terrine by putting it into the oven for 15 minutes or frying the slices in a saucepan, turning halfway through.

Serve the potato terrine crispy with eggs or as a side dish. You can also serve it with ground mustard, crème fraîche, and cornichons, or with a drizzle of gastrique and romesco sauce.

Frequently asked questions