Potato pav

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25 min


4 to 6 servings

* PLUS Cooking time: 5 minutes, Baking Time: 120 minutes


  • butter
  • 250-mL container 35% cream , about 1 cup
  • 1/4 tsp nutmeg
  • generous pinch salt
  • generous pinch white pepper
  • 3 large Yukon Gold potatoes
  • 3 garlic cloves , minced
  • 1 tbsp cornstarch
  • 1 tbsp melted butter


  • Preheat oven to 325F (160C). Lightly butter a 9×5-inch (2-L) loaf pan. Pour cream into a medium saucepan. Stir in nutmeg, salt and pepper. Bring to a boil over medium-high heat, then reduce heat to low. Simmer, uncovered, 5 minutes to develop flavour. Remove from heat.
  • Meanwhile, peel and thinly slice potatoes, no thicker than 1/4 inch (0.5 cm). Place in a large bowl. Sprinkle with garlic, cornstarch and pinches of salt and pepper. Toss until potatoes are evenly coated.
  • Layer potatoes, slightly overlapping, in loaf pan. Pour cream overtop. Using the back of a spoon, press potatoes into liquid. Drizzle with melted butter. Cover pan tightly with foil and set on a large, rimmed baking sheet to catch any drips.
  • Bake in centre of preheated oven, 1 hour. Remove foil and continue baking until potatoes are golden and tender, 30 to 40 more minutes. Remove from oven. Let stand, loosely covered with foil, 10 to 15 minutes before slicing. Cut into 4 pieces and serve.

Nutrition (per serving)

  • Calories
  • 246,
  • Protein
  • 2.7 g,
  • Carbohydrates
  • 20.9 g,
  • Fat
  • 17.4 g,
  • Fibre
  • 1.4 g,
  • Sodium
  • 45 mg.

Pavé (pah-VAY) is the French word for “paving stone.” While that doesn’t sound too tempting, it’s used to describe a savoury mousse (similar to pâté) or a layered dessert served in square or rectangular portions. Feenie’s pavé is scalloped potatoes, so rich that a little goes a long way.