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Potato Pave with Bacon and Parmesan

31 July, 2018 by Tara 11 Comments

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My recipe for Potato Pave with Bacon and Parmesan was first published on Sunday Supper Movement where I am a contributor.

These Potato Pave with Bacon and Parmesan are a Fancy Finger Food recipe perfect for parties! Thinly sliced potatoes and bacon are layered with the most delectable combination of cream, thyme, and Parmesan, then baked until cooked through. After compressing with weights in the refrigerator overnight, the layers are cut into squares, skewered, and cooked again until beautifully crisp and golden.

Potato Pave with Bacon and Parmesan

The Potato Pave with Bacon and Parmesan come together fairly easily, but do require some planning ahead. In a parchment-lined baking dish, two layers of thinly sliced potatoes are covered with the cream, thyme, Parmesan, and bacon. The layering is repeated a couple of times with a final layer of potatoes on the top. After baking until tender, overnight refrigeration is required with the entire casserole dish covered with a weighed-down smaller dish. This, along with the skewers, helps hold together the stunning layers for a beautiful presentation. Serve the potato skewers simply with a sprinkling of fresh thyme or add a bit of spice with a drizzle of Sriracha or other favorite hot sauce.

This recipe serves quite the crowd at roughly 75 small skewers, but the ingredients can be easily halved and layered in a smaller 8×8 inch or so baking dish. I personally did this and it was the perfect size for my family of four with more to spare.

Potato Pave with Bacon and Parmesan Recipe Tips

  • A mandolin comes in handy for evenly slicing all the potatoes needed for the recipe.
  • I often use the oven for cooking larger batches of bacon. It is so much easier than frying a few in a skillet at a time. Preheat the oven to 400˚F. Line a rimmed baking sheet or two with aluminum foil to catch the grease for easy cleanup and top with wire racks. Arrange the bacon in a single layer, not overlapping, on the racks and bake until fried, but not crispy, about 14 minutes. You still want them pliable enough to layer over the potatoes without crumbling.
  • I added a little salt between the layers to help bring out the flavors. Be careful not to overdue it with the saltiness of the other ingredients.
  • The layers of potatoes and bacon are compressed between baking with the help of weights on the top. I covered the layers with a smaller baking dish and hand weights. Cans or anything else heavy would work well.
  • Make sure to use a sharp knife to cleanly cut the squares.
  • I used toothpicks to hold together each of the slices, but you can also use mini skewers.
  • Stacy Rushton of Food Lust People Love recommends saving the trimmed edges and reheating them in a non-stick skillet with some eggs for a quick and delicious breakfast.

Looking for more Fancy Finger Foods?

Try these Thai Sausage Rolls; Bite-Sized Pavlovas; Salami Crostini with Pecorino, Walnuts, and Honey; and Garlic Chicken with Bok Choy Rice Cakes.

Potato Pave with Bacon and Parmesan

Potato Pave with Bacon and Parmesan Recipe

Adapted from Stacy Rushton

Potato Pave with Bacon and Parmesan
Print Pin

Potato Pave with Bacon and Parmesan

Potato Pave with Bacon and Parmesan are a Fancy Finger Food recipe perfect for parties! Thinly sliced potatoes and bacon are layered with the most delectable combination of cream, thyme, and Parmesan, then baked until beautifully golden and crispy.
Course Appetizer
Keyword appetizer, bacon, parmesan, potato, vegetable
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting time 8 hours
Total Time 2 hours
Servings 75 Squares

Ingredients

  • 3 pounds (1.36 kg) thin-sliced smoked bacon
  • 6 pounds (2.72 kg) russet Idaho® potatoes
  • 1 1/2 cups (355 ml) heavy cream
  • 6 fresh thyme sprigs
  • 5 1/3 ounces (150 grams) Parmesan cheese grated
  • 1/2 cup (113 g) unsalted butter melted and slightly cooled
  • Salt to taste
  • Sriracha or other hot sauce for serving

Instructions

  • Using an oven or frying pan, cook the bacon in batches until fried, but not yet crispy. Set aside.
  • Line the base and sides of a 9x13 inch (23-35 mm) baking dish with parchment, allowing it to hang over the sides.
  • Peel and thinly slice the potatoes. Line the bottom of the prepared pan with two layers of the sliced potatoes. Drizzle with some of the cream, thyme leaves, Parmesan, and a small sprinkle of salt. Cover with a layer of the cooked bacon.
  • Top with another two layers of the potatoes. Continue layering with the cream, thyme, Parmesan, salt, then bacon and potatoes. Continue to repeat, finishing with a couple of layers of potato. Drizzle with cream, thyme, Parmesan, a little salt, and the melted butter.
  • Fold in the tops of the parchment paper and cover with plastic wrap. Place a slightly smaller baking pan on top and fill with something heavy such as weights or cans. Allow to rest for 20 minutes.
  • Preheat oven to 350˚F (180˚C). Remove the smaller pan with the weights and the plastic wrap. Cover the top with foil and bake until the potatoes are tender, about 1 hour. Remove the foil and set it aside. Bake for another 20 minutes to lightly brown the top.
  • Place the foil back over the casserole and top with the smaller dish and weights. Chill in the refrigerator overnight.
  • The next day, preheat oven to 425˚F (218˚C). Line two baking sheets with parchment.
  • Turn out the layered potatoes onto a large cutting board. Use a sharp knife to trim the edges. Cut the remaining casserole into small squares and skewer each top to bottom with a toothpick.
  • Transfer each skewer to the prepared baking sheets, on their sides and not touching. Bake in preheated oven until lightly golden, about 10 minutes. Gently flip them and bake until crisp and golden, another 10-15 minutes. Transfer to paper-towel lined plates to drain the excess oil.
  • Serve sprinkled with more fresh thyme and sriracha or other hot sauce if desired.
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Filed Under: Appetizers/Snacks, Meat, Pork, Vegetables Tagged With: appetizer, bacon, cheese, meat, parmesan, pave, potato, vegetable

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Reader Interactions

Comments

  1. Karen

    31 July, 2018 at 5:07 pm

    These sound incredible!!! My three favorite food groups, potatoes, bacon, and cheese.

    Reply
  2. Tara

    1 August, 2018 at 4:10 pm

    Thanks everyone!

    Reply
  3. Jenni LeBaron

    1 August, 2018 at 1:55 pm

    These look absolutely fantastic. I love how much flavor you can get in each layer of these!

    Reply
  4. Alyssa | Flaxseeds & Fairytales

    1 August, 2018 at 2:02 pm

    These little appetizers look so delicious and elegant! It’s hard to believe they’re made from the humble potato. 😉 I love the combination of potato and bacon, so I’ll definitely be trying these soon. Thanks!

    Reply
  5. Caroline

    1 August, 2018 at 2:22 pm

    These little stacks look so delicious! Such a fun way to enjoy potatoes as an appetizer. And can’t go wrong with bacon and cream, of course!

    Reply
  6. Catherine

    1 August, 2018 at 2:38 pm

    Oh this is beautiful!! Each stack looks crispy and delicious…I want to try this soon. It would look beautiful for the holidays especially. Pinning for later.

    Reply
  7. Jamie Young

    1 August, 2018 at 3:55 pm

    These seem like a showstopper! I am definitely needing to make these for my next Girls Night. When you combine potatoes, cheese and bacon….well, you deserve a medal! Delicious!

    Reply
  8. Lauren

    3 August, 2018 at 12:48 am

    Well don’t those look super fun!!

    Reply
  9. Karly

    3 August, 2018 at 12:40 pm

    So delicious! Three of my favorite things.. potato, bacon , and cheese! Thanks for sharing!

    Reply
  10. Dona Patterson

    28 October, 2021 at 3:36 pm

    These look wonderful!! Pinning for future. Couple questions….since the bacon isn’t fried till crisp in Step 1, does the bacon crisp up at all during baking? Also can the recipe be halved? Thanks!

    Reply
    • Tara

      28 October, 2021 at 5:09 pm

      Hi Dona! Hope you love them! They will crisp around the edges while baking, but won’t become completely crispy all the way through. I often halve this recipe and use an 8×8 inch baking dish.

      Reply

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