Once a year when I’m in Colorado, I go to Grouse Mountain Grill and order the potato pave. I’m always nervous each year when I return that it will no longer be on the menu. Fortunately, thus far, it’s there year after year.
Potato pave takes awhile to create as it’s a refined dish with thinly sliced potatoes that are pressed together and shaped into a rectangle. It’s filled with cream and herbs, and simply scrumptious.
While this recipe isn’t exactly pave (meaning “paving stones”), it’s a quick way to replicate the flavors of potato pave at home and is based off of many recipes I’ve seen online for potato gratin or potato stacks. (But of course, I added bacon!)
While may be hard to tell from the outside, when you cut inside, you’ll see layers of thinly cut slices of potatoes. We cut these by hand; however, you could use a slicer if you have one. It would be much easier, but I think my boyfriend did a nice job slicing these.
The first batch of these that I made I followed The Recipe Tin’s Cheesy Mini Potato Gratin Stacks recipe. It’s filled with herbs and absolutely delicious. You can even put some fresh herbs on top of them, even though I didn’t make it that way.
We then modified the recipe to meet our taste needs. We dropped the herbs, but kept the garlic. And, we even added in some bacon. 🥓
This recipe is quickly becoming a staple in my kitchen because it’s quick, easy to make, and filled with flavor. Plus, my boyfriend and I can make it together, which is a big deal as I’m teaching him how to make some gluten free recipes. (He’s never dated a celiac before.)
This dish serves as the perfect side to many meat and chicken dishes. Once you give this recipe a try, I’m sure it’ll be a staple in your home as well.
Muffin Tin “Potato Pave”
- Olive oil
- 6-8 large russet potatoes
- 2 tbsp. butter
- 2 garlic cloves, minced
- 1/2 cup of heavy cream
- 1/2 tsp salt
- Black pepper
- 1 cup of cheddar cheese, freshly grated
- Preheat the oven to 350 F.
- Lightly coat a muffin tin with olive oil.
- Create the sauce by placing butter, garlic, cream, salt and pepper in a glass bowl. Melt in the microwave, stirring as necessary.
- Peel potatoes and shape them into long cylinders. (The cylinders should be narrow enough such that when you slice them, the circles of potatoes will fit in the muffin tin.) Then, THINLY slice the potatoes.
- Fill the Muffin Tin.
- Fill the muffin tin up halfway with potato slices.
- Add a 1/2 tsp of cream on top of the potato slices.
- Spread a 1/2 cup of freshly grated cheese across.
- Top with remaining potato slices.
- Evenly divide remaining cream sauce across the 12 potato stacks.
- Place them in the oven for 35 minutes with foil on top.
- While the potatoes are in the oven, cook the bacon.
- Remove from the oven, and spread remaining half cup of cheese on top. Cook for another 10 minutes.
- Let stand for 10 minutes before removing. I find it easiest to do with a mini spatula.
- Top with bacon, and enjoy!
- You may do step 3 and step 4 in reverse order. I typically make the sauce when I’m halfway through slicing the potatoes.
- Instead of bacon, you may add 1 tsp of herbs, such as thyme, to the cream sauce and then top with fresh herbs.
That’s about it from here! Right now, I’m working on a new chicken dish that will be up soon.