Potato Terrine: A Classic French Dish Explained

A potato terrine, also known as a potato pave, is a delicious and simple dish that requires a bit of patience. It is made by layering thinly sliced potatoes with fat, such as butter, duck fat, or cream, and then baking them until tender. The potatoes are then compressed overnight and sliced into individual servings, which are then browned until crispy. The end result is a decadent and rich dish that is perfect as an appetizer or side.

Potato terrine ingredients

A potato terrine, also known as a potato pave, is an impressive, elegant, and delicious dish. It is a time-consuming recipe that requires some patience, but it is well worth the effort and makes for a great get-ahead dish for a dinner party.

The key ingredients for a potato terrine are:

• Potatoes: Russet potatoes are a popular choice for their ability to hold up well to baking and frying, resulting in a tender inside and crispy outside. Other options include Yukon Gold potatoes, which may be a bit softer, or even sweet potatoes. The bigger the potatoes, the better, as it will make the process of laying them out quicker and your terrine more stable. You will need to peel and thinly slice the potatoes, either by hand or using a mandolin slicer.
• Fat/Oil: Duck fat, butter, or any other type of fat can be used to brush each layer of potatoes. This adds flavour and indulgence to the dish. Alternatively, you can soak the potato slices in heavy cream, salt, white pepper, and spices of your choice.
• Seasoning: Sea salt and ground black pepper are typically added in small amounts during the layering process. You can also add additional herbs such as rosemary, thyme, oregano, sage, parsley, or chives for extra flavour.

Optional ingredients include:

• Parchment paper and aluminium foil: Used to line the baking dish and cover the potatoes during baking.
• Heavy cans or a brick: Placed on top of the potatoes after baking to compress the layers while they cool and set.
• Vegetable oil: Used for frying the compressed potato slices until they are crispy and browned.

Potato terrine preparation

Ingredients

• 3 pounds of potatoes (russet or sebago)
• 1 cup of milk or cream
• Sea salt and ground black pepper
• 1/2 cup of butter
• Fresh herbs (optional)

Method

First, preheat your oven to 350°F/180°C. Peel the potatoes and slice them thinly using a mandolin. If you don't have a mandolin, you can use a sharp knife, but be very careful. Place the potato slices into a bowl of milk or cream as you slice, adding salt and pepper to taste. You can also add fresh herbs like rosemary or thyme for extra flavour.

Next, line a loaf tin with parchment paper and grease it with butter. Layer the potatoes evenly in the tin, adding a small amount of butter between each layer. Repeat this process until the tin is full. Fold the parchment paper over the top layer of potatoes and cover the tin with foil.

Bake the potatoes for about 1-1.5 hours, or until tender. To test if they are done, pierce the potatoes with a knife—there should be no resistance.

Once the potatoes are cooked, remove them from the oven and let them cool slightly. Place another loaf tin of the same size on top of the potatoes and fill it with something heavy, like cans or bags of sugar. This will help compress the layers. Place the potatoes in the fridge to chill overnight.

The next day, remove the potatoes from the tin and slice them into your desired portion size. Heat some oil in a frying pan and fry the slices until they are golden brown and crispy. You can also baste them with butter, herbs, and garlic for extra decadence.

Your potato terrine is now ready to serve! It can be served as a side dish or an appetizer, and it's sure to impress your guests.

Potato terrine cooking

A potato terrine is an impressive, delicious, and simple dish that requires a little patience to create. It is a potato pave, which is a fancier version of scalloped potatoes. The word "pave" comes from the French word "cobble" or "cobblestones", referring to the compressed potato dish being cut into flat rectangular shapes.

Ingredients

• 3-4 pounds of potatoes (russet or sebago)
• 1 cup of milk or cream (or 150 ml thickened cream with 35% milk fat)
• Butter (unsalted or salted)
• Sea salt and ground black pepper
• Fresh parmesan cheese
• Garlic powder
• Olive oil
• Spices of your choice (optional)

Utensils

• Mandolin slicer
• Loaf tin
• Parchment paper
• Frying pan
• Heavy cans or weights

Method

First, preheat your oven to 350°F (or 180°C). Peel your potatoes and thinly slice them on a mandolin. If you don't have a mandolin, you can use a sharp knife, but be careful. Place the potato slices into a bowl of milk or cream, or a mixture of cream, parmesan cheese, garlic powder, and salt, making sure they are well coated.

Next, line a loaf tin with parchment paper and butter it. Layer the potatoes evenly throughout the tin, adding a small amount of butter, salt, and pepper between each layer. Once the tin is full, cover with parchment paper and then tin foil. Bake for about an hour (or 1 hour and 30 minutes) until tender, with no resistance when pierced with a knife.

Remove the potatoes from the oven and let them cool. Then, place another loaf tin of the same size on top and fill it with something heavy, such as cans or unopened bags of sugar. Place the potatoes in the fridge to compress overnight or for at least 6 hours.

Once compressed, remove the potato brick from the pan, slice it into your desired portion size, and fry the slices in a pan until brown and crispy. You can also baste them with butter, herbs, and garlic for a more decadent dish. Serve with eggs or as a side dish.

Tips

• Try adding meat or wrapping it in bacon for a heartier dish.
• For compressing the terrine, unopened bags of sugar work well because they are easy to stack and provide a lot of weight.
• Make each potato slice as uniform as possible to help the terrine hold together.
• There will be a lot of liquid left after you finish, but don't worry, it's mostly the moisture from the potatoes.

Potato terrine serving

A potato terrine is a simple yet impressive dish that requires a bit of patience. It is a potato pave, which is a fancier version of scalloped potatoes. The end result is a decadent and rich terrine with a crispy outside and a tender inside. It can be served as an appetiser or a side dish.

Serving Potato Terrine

Potato terrine is a great dish to serve at a party or gathering. It can be served as an appetiser or a side dish. Here are some tips on how to serve it:

• Plan ahead: This dish takes time to prepare, so make sure to start early in the day or even the night before. It is a great make-ahead dish for entertaining.
• Choose the right potatoes: Russet potatoes are a good choice as they hold up well to baking and frying. Yukon Gold potatoes are also an option, but they may be softer and harder to get crispy.
• Prepare the potatoes: Peel the potatoes and slice them thinly using a mandolin slicer. Be very careful when using a mandolin. If you don't have one, you can use a sharp knife, but it will take longer.
• Layer the potatoes: Grease a loaf tin or baking dish with butter or duck fat. Layer the potatoes in the dish, brushing each layer with melted butter, duck fat, or heavy cream. You can also add salt and pepper to taste.
• Bake the potatoes: Follow the baking instructions for your chosen recipe. The bake time will vary depending on the recipe, but it usually takes around 1-2 hours.
• Compress the potatoes: After baking, let the potatoes cool slightly, then cover them with parchment paper or aluminium foil. Place another loaf tin or a heavy object on top to compress the potatoes. Refrigerate for at least 6 hours or overnight.
• Slice and fry the potatoes: Remove the compressed potatoes from the fridge and slice them into your desired portion size. Fry the slices in a pan with some oil or butter until they are golden brown and crispy.
• Serve with a dip: Potato terrine goes well with a dip such as ketchup or ranch. It can also be served with herbs or spices of your choice.

Potato terrine is a delicious and indulgent dish that is sure to impress your guests. With a little patience and planning, you can create a beautiful and tasty dish that everyone will enjoy.

Potato terrine alternatives

A potato terrine is a simple yet impressive dish that requires a bit of patience. It is made by layering thinly sliced potatoes with fat, such as duck fat, butter, or cream, and then baking them to create a decadent and rich terrine. The end result is a crispy outside with a tender inside, packed with flavor.

If you're looking for some alternatives to the classic potato terrine, here are some ideas to get you started:

• Sweet Potato Terrine: This variation involves using sweet potatoes instead of regular potatoes. Sweet potatoes have a natural sweetness and a creamier texture that can add a unique twist to the dish. You can follow a similar process of layering and baking, but the end result will have a distinct flavor and color.
• Celery Root or Turnip Terrine: For a more savory option, you can substitute potatoes with celery root or turnips. These vegetables have a distinct earthy flavor that can be enhanced by layering them with butter or duck fat. The final dish will have a similar texture to the potato terrine but with a different flavor profile.
• Vegetable Medley Terrine: Instead of using just one type of vegetable, you can create a vegetable medley terrine by layering different vegetables such as zucchini, eggplant, or carrots. This option allows you to experiment with various flavors and textures, creating a colorful and nutritious dish.
• Meat-layered Terrine: For a heartier option, you can add a layer of meat to your potato terrine. Bacon, for example, can be used to wrap the entire dish or layered within. Thin slices of prosciutto or pancetta could also be used to add a savory, salty element to the dish.
• Herbed Potato Terrine: If you want to keep the classic potato terrine but add a twist, consider infusing it with herbs. You can add fresh herbs like rosemary, thyme, oregano, sage, parsley, or chives between the layers of potatoes. This will elevate the dish with a burst of fresh flavors.

These alternatives offer variations in terms of ingredients, flavors, and textures while still retaining the essence of a potato terrine. Feel free to experiment with different combinations of vegetables, meats, and herbs to create your unique version of this impressive dish.

Frequently asked questions