Potato Pave with Bacon and Parmesan
A recipe for Potato Pave with Bacon and Parmesan! Thin slices of potato are paired with cream, thyme, parmesan, and bacon for quite the fun appetizer.
Servings 75 Squares
Ingredients
- 3 pounds (1.36 kilograms) thin-sliced smoked bacon
- 6 pounds (2.72 kilograms) russet potatoes
- 1 1/2 cups (355 milliliters) heavy cream
- 6 fresh thyme sprigs
- 5 1/3 ounces (150 grams) Parmesan cheese grated
- 1/2 cup (113 grams) unsalted butter melted and slightly cooled
- Salt to taste 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 (23-33 centimeter) 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.