Thomas Keller's Potato Pavé Recipe

Thomas Keller’s Potato Pavé Recipe: The Crisp-Edged Potato “Brick” Worth The Effort

If you have ever eaten a potato side dish at a great restaurant and wondered how it managed to be creamy inside, sharply layered, and crackly on the outside, there is a good chance you are thinking of potato pavé. The version most people associate with modern American fine dining was popularized by Thomas Keller, and it is often linked to his Ad Hoc at Home approach: simple ingredients, extremely tidy technique, and a finish that turns “just potatoes” into something dramatic.

At its core, Keller-style potato pavé is a layered potato bake (cream, butter, salt, pepper, aromatics), pressed and chilled so it slices cleanly, then browned in a pan right before serving for that golden crust.

Below is a practical, home-kitchen-friendly guide to making it. Let's get started!

Potato Pavé vs. Potato Gratin

A gratin is delicious, but it is meant to be scooped. Potato pavé is meant to be cut into clean rectangles, almost like a savory pastry. The difference comes from two moves:

1. Ultra-thin slicing (a mandoline helps) and careful layering.

2. Pressing and chilling after baking, which compacts the layers so they hold their shape.

Then, instead of serving it straight from the oven, you sear portions on the stovetop until the faces are crisp and deeply browned.

Ingredients You’ll Need

This is the classic ingredient set you will see tied to Keller’s Ad Hoc at Home version, with small variations depending on who transcribed it.

• Russet potatoes, about 3 pounds (starchy potatoes layer and set nicely)

• Heavy cream, about 1 cup

• Kosher salt and freshly ground black pepper (a common starting point is about 1 tsp salt and 1/2 tsp pepper in the cream)

• Unsalted butter

  • A little softened butter for greasing the pan

  • Plus a few tablespoons cut into small cubes for layering

• Thyme sprigs

• Garlic cloves, lightly crushed (often left skin-on for a gentler garlic note)

• Neutral oil (like canola) for pan-searing

• Optional finish: chives or flaky salt

Equipment to Make Your Life Easier

• Mandoline (best for uniform thin slices; use a guard, always)

• Loaf pan (or a small baking dish) lined with parchment

• Something to press/weight the potatoes after baking (cans, a second loaf pan, or a small cutting board with weights)

Step-By-Step: How to Make Thomas Keller–Style Potato Pavé

1) Heat the oven and prep the pan.

Preheat the oven to 350°F (175°C), which is the temperature repeatedly cited in Keller-style transcriptions.
Line a loaf pan with parchment so you have overhang to lift the pavé out later, then butter the parchment and/or pan.

2) Season the cream.

Pour the heavy cream into a bowl and season with salt and pepper. Many versions start by seasoning the cream directly so every slice gets lightly coated.

You can also add the crushed garlic and thyme here, or tuck them between layers later.

3) Slice potatoes paper-thin.

Peel the potatoes. Some instructions suggest trimming potatoes into a neat rectangle before slicing, but don’t stress if you skip that because you will trim the final “brick” anyway.

Slice lengthwise into very thin sheets. A key practical tip that shows up often: slice directly into the cream (or toss frequently in cream) so the potatoes do not discolor and so they stay lightly coated.

4) Layer with butter and seasoning.

Start building neat layers in the lined pan. Keller-style write-ups often mention placing small cubes of butter between layers and seasoning as you go. Keep going until the pan is full and the potatoes are snug and even.

5) Bake until completely tender.

Fold parchment over the top (or cover with foil) and bake until a knife slips through with little resistance. Many home versions land around 1.5 to 2 hours at 350°F, but the real test is tenderness.

6) Press, cool, and chill.

This is where pavé becomes pavé. While still warm, press the potatoes by placing another pan or a flat surface on top and adding weight. Then refrigerate. A widely cited guideline is at least 6 hours, and it can go up to 2 days.

Chilling firms the butter and sets the starches so the layers slice cleanly.

7) Portion and pan-sear for the signature crust.

Lift the slab out using the parchment overhang. Trim the edges for a clean rectangle, then cut into portions (small rectangles or squares).
Heat a skillet with a thin film of neutral oil (some cooks add butter too). Sear the portions on the large faces until deeply golden and crisp, then briefly brown the sides if you want extra crunch. Serve immediately.

Tips for maximum taste

• Uniform slices matter more than perfection. Even thickness means even cooking and cleaner layers.

• Do not rush the chill. If you try to cut it warm, you will get a soft scoop instead of sharp rectangles.

• Season in layers. Cream seasoning helps, but a light sprinkle of salt at intervals keeps the potato flavor lively.

• Press firmly, not brutally. You want compression, not mashed potato.

How to serve it like a restaurant side

Potato pavé loves anything saucy or roasted: steak, chicken, mushrooms, or a simple green salad with a sharp vinaigrette. If you want to lean into Keller’s clean style, finish with a pinch of flaky salt and a few chives, then let that crisp edge do the talking.