Potato Pavé With Anchovy Cream

Chip & Dip to Chic & Dip:

There’s something timeless about chips and dip, the sort of comfort finger food that shows up to every occasion…BBQs, mezze spreads, grazing boards, casual platters, even formal tables trying to loosen things up a little.

Its familiar, effortless, and always a crowd-pleaser.

No matter the age group, there’s definitely something comforting about that crispy crunch paired with a creamy dip.

But what if you want to give it a visual glow-up?

Don’t get me wrong…I’m all for easy entertaining, and chips and dip absolutely fall into the “no-effort, no-fail” category.

But when you want to take the same idea and make it feel exceptional (without breaking the budget or your back), there’s a clever way to do just that.

Introducing Potato Pavé

Sometimes called “million-layer potato”, this French classic might sound fancy, but it’s easily attainable for the average cook.

Thin slices of potato are layered with butter, cream, herbs & spices, baked, pressed, then crisped up into perfect bite-sized pieces.

Think of it as the elevated cousin of the humble chip…crisp on the outside, buttery on the inside, and absolutely irresistible.

Sounds alot & even though it requires 3 hours baking & overnight refrigeration, it is surprisingly simple to prepare but it does need to be prepped the night before, so may require some forward-planning.

The best part? This comfort finger food pairs beautifully with any dip.

From classic sour cream and chive, to something a little more gourmet like whipped feta with herbs, truffle aioli, or a silky caramelised onion dip…potato pavé carries it all with style.

I have used an anchovy cream which adds a nice flavour contrast but with a simple flavour base, you create a blank canvas for adding whatever flavours take your fancy.

Suddenly, you’ve taken a backyard snack and turned it into an elegant canapé.

A tray of these layered golden crisps, topped with a quenelle of dip or served with a pot for dunking, instantly becomes the kind of appetiser people talk about for days to come.

It’s still comfort finger food, but dressed up for the occasion.

So next time you’re planning your party table or catering board, consider giving your chips and dip a makeover.

A little effort, a lot of reward…and still just as loved by young and old.

Potato Pavé With Anchovy Cream:

(Serves 12 Prep 45 Mins + 3 Hrs cook time + 12 Hrs refrigeration)

You Will Need:

Red Potatoes

The base of this comfort Finger food, red potatoes have a smooth, thin skin and a waxy texture, making them ideal for layering in dishes like potato pavé.

They hold their shape well after cooking, creating those beautiful, defined layers without becoming too starchy or mushy.

You want medium-sized potatoes.

Unsalted Butter

A key player in creating that golden, crisp exterior and rich interior.

Using unsalted butter gives you control over the seasoning, and its pure, creamy flavour enhances the potatoes without overpowering them.

Full-Fat Cream

For silky, luxurious texture and depth.

Full-fat cream binds the potato layers while adding richness…an essential element in transforming a humble potato into a decadent bite.

Garlic Cloves

Gently infused into the cream or butter, garlic adds warmth and savoury depth.

It complements the potatoes without stealing the show…just enough to make guests wonder what that delicious undertone is.

Fresh Thyme

Earthy and aromatic, thyme brings a subtle herbaceous note that works beautifully with potatoes, garlic, and cream.

It’s fresh, elegant, and unmistakably inviting.

You do want to make sure that you pull the leaves off and leave behind the stems as much as possible.

Nutmeg

Just a whisper of freshly grated nutmeg goes a long way.

It adds a gentle warmth and complexity to the cream mixture…one of those secret ingredients that enhances everything without being obvious.

Sea Salt

Essential for seasoning this dish.

Flakey or fine sea salt ensures that the potatoes are well-flavoured throughout, not just on top.

Parmesan

Ah…everything tastes better with Parmesan!

Finely grated fresh Parmesan cheese brings a salty, umami richness.

It also helps crisp up the edges, adding that irresistible golden crust to your pavé.

Vegetable Oil

I have made these using both vegetable oil & coconut oil.

I like the taste of the coconut oil but as long as it is a hish smoke point oil.

Sour Cream

A cooling, tangy contrast to the rich pavé.

It works beautifully as a dip base or as a quenelle garnish on each square & it is light to help balance the cream.

The acidity is what cuts through the butter and cream for perfect balance.

Lemon Zest

Bright and citrusy, lemon zest lifts the entire flavour profile.

It adds freshness to the sour cream and complements the salty anchovies and capers.

Anchovies

Just a little can add a punch of umami and saltiness.

Its always more economical to buy the large jars of anchovies.

They last for a while in the fridge and are great in salads or pastas as well.

Finely chopped the mashed and folded into the dip or used as a bold garnish, anchovies balance the creaminess and elevate the whole dish with Mediterranean flair.

Caperberries (Garnish)

Caperberries are just that little bit more luxe than capers, even though they are not an expensive item…depending where you buy them.

Bigger and milder than capers, these beautiful, briny berries make a stunning garnish.

Their vinegary tang and slight crunch are a perfect finishing touch…eye-catching and flavour-popping.

Instructions:

Prepare the Potatoes

Don’t worry about washing the potatoes.

You want the maximum ‘glue effect’.

Using a mandolin on its finest setting, carefully slice the potatoes into thin, even slices.

This helps create those beautiful, defined layers when baked.

Discard any uneven or end pieces that won’t layer well.

Place the slices into a medium mixing bowl and set aside.

Make the Cream Mixture

In a medium saucepan over medium-high heat, melt the unsalted butter until it begins to foam gently.

Add the full-fat cream, a generous pinch of sea salt, the crushed garlic cloves, nutmeg, and thyme leaves.

Bring the mixture to a gentle boil, stirring occasionally so nothing catches on the bottom of the pan.

Once it starts to bubble, reduce the heat slightly and stir in the grated Parmesan cheese.

Stir continuously until the cheese melts completely into the cream, forming a smooth, velvety sauce.

Remove the pan from heat and allow the mixture to cool for a few minutes so it’s not too hot when added to the potatoes.

Coat the Potatoes

Pour the warm cream mixture over the potato slices.

Using clean hands (or kitchen gloves if preferred), gently toss the potatoes to ensure every slice is well-coated in the rich, creamy mixture.

Take care not to break the slices- they should remain intact for neat layering later on.

Assemble the Pavé

Line a loaf tin with baking paper, making sure to leave a generous overhang on all sides.

This will make it easier to fold over the top and remove the pavé later.

Begin layering the potato slices into the tin, one slice at a time, creating compact, even layers from one end to the other.

This part is a bit meditative- take your time to align the slices neatly, pressing them down gently as you go.

Continue layering until all the potato slices are used up.

Pour any remaining cream mixture from the bowl over the top to ensure no flavour is wasted.

Fold the overhanging baking paper over the top of the layered potatoes to cover them completely.

Weight and Bake

Place a second loaf tin (or something similar and oven-safe) directly on top of the layered potatoes to act as a flat weight.

This will compress the layers during baking, helping them fuse into that signature firm, sliceable texture.

Transfer to a preheated oven at 130°C (266°F) and bake for 3 hours.

The potatoes should be tender all the way through, with the cream absorbed and the layers beautifully set.

Chill and Set

Remove from the oven and let it cool slightly with the weight still in place.

Once cool enough to handle, transfer the entire tin (still weighted) to the refrigerator.

Let it chill and set for a minimum of 12 hours, or overnight.

This step is essential for clean slicing and a firm texture.

Slice and Fry

Once fully set, run a knife around the inside edge of the loaf tin to loosen the pavé.

Gently lift it out using the baking paper and peel the paper away.

Trim the edges for a clean, squared-off look, then cut the pavé into 12 evenly sized squares.

Heat oil in a pot or deep-sided pan over medium-high heat until it shimmers (you can test it by dropping in a small piece of potato- it should sizzle immediately).

Working in batches, fry the pavé squares starting with the top and bottom first, then turning to crisp the sides.

Each piece should be golden brown and crispy on the outside while remaining soft and buttery inside.

Use tongs to carefully remove the fried squares and drain them on a paper towel-lined plate.

Make the Anchovy Cream

Finely chop the anchovies, then mash them into a paste using the back of a spoon to create a smooth consistency.

In a small bowl, mix the anchovy paste into the sour cream until fully combined.

Stir in the lemon zest to brighten the flavour and add a hint of freshness.

Assemble and Garnish

To serve this comfort finger food, top each warm pavé square with a small dollop of the anchovy cream.

Served cold is just as tasty.

You can either pipe it on for a neater look or spoon it on casually for a rustic finish.

Top with a caperberry.

Serve & Enjoy!

Helpful Hints:

• Any starchy potato will work for this comfort finger food but I do recommend using a mandolin on super thin slice for ease of slicing and enabling even slices. This will make this step really easy to execute in a fraction of the time.

• Adding flavouring into the potato is key. Although you don’t want lots of bulk (with fresh herbs or other additions) & want your potato slices to ‘glue’ together so to speak, you can still maximise flavour, adding in powdered herbs & spices.

• This dish should be prepared the day before to allow for the slow cooking in the oven, the refrigeration (ideally 12hrs) & the 2nd cook ie frying. And yes, although it takes extra effort time-wise, it is not difficult to make and that extra effort pays off.

• Make sure you line the loaf tin with baking paper or foil to allow for easier removal from the tin when ready to slice.

Potato Pavé With Anchovy Cream

Recipe

(Serves 12 Prep 45 Mins + 3 Hrs cook time + 12 Hrs refrigeration)

Ingredients

• 8 Medium-sized Red Potatoes (skin on)
• 30 gm Butter
• 400 ml Full Fat Cream
• 4-5 Cloves Garlic
• 3 Tbsp Thyme leaves
• 1 tsp Nutmeg
• 1 Tsp Sea salt
• ¼ cup of fresh grated Parmesan
• 3 Tbsp Sour Cream
• 1 tsp Lemon Zest
• 60g Anchovies
• 12 medium-sized Caperberries

Method

1. Start by slicing the potatoes using a mandolin on the finest setting. Discard the end pieces and place the slices into a medium mixing bowl.
2. In a saucepan over medium-high heat, melt the butter. Add the cream, sea salt, crushed garlic, nutmeg, and fresh thyme leaves. Bring the mixture to a gentle boil, then stir in the grated Parmesan until fully melted and smooth.
3. Remove from the heat and allow the mixture to cool slightly.
4. Pour the cream mixture over the sliced potatoes and, using your hands, gently toss to ensure every slice is evenly coated.
5. Line a loaf tin with baking paper, leaving enough overhang on the sides to fold over the top later. Begin layering the potato slices into the tin, one at a time, creating even layers from end to end.
6. Once all the potato is in, pour any remaining cream mixture over the top. Fold the baking paper over to cover the surface.
7. Place a second loaf tin on top to act as a weight, pressing down firmly on the potatoes.
8. Bake in a preheated oven at 130°C (266°F) for 3 hours.
9. Remove from the oven, let it cool slightly, then refrigerate- still weighted- for at least 12 hours to set.
10. Once the potato pavé has fully set, run a knife around the edges of the tin to loosen it. Carefully tip it out and remove the baking paper.
11. Trim the edges to neaten, then cut the pavé into 12 even squares.
12. Heat oil in a pot or deep pan over medium-high heat.
13. Working in batches, fry the squares- starting with the top and bottom, then the sides, until they’re crisp and golden all over.
14. Use tongs to gently lift them from the oil and drain on a paper towel-lined plate.
15. Finely chop the anchovies, then mash them into a paste using the back of a spoon.
16. In a small bowl, combine the mashed anchovies with sour cream and stir through the lemon zest until smooth and well blended.
17. To serve, either pipe or spoon a small dollop of the anchovy cream onto each warm pavé square.
18. Finish with a caperberry on top.

Serve & Enjoy!

Wine Pairing Suggestions:

The richness of the potato pavé, the umami from the anchovies, the tangy sour cream, and the briny caperberry make this a wonderfully layered comfort finger food that calls for a wine pairing with good acidity, freshness, and enough structure to cut through the fat while complementing the savoury notes.

Here are some wine pairing suggestions that suit this dish beautifully:

Champagne or a Dry Sparkling Wine (Brut)

The bubbles and high acidity cleanse the palate between bites of the buttery pavé and rich anchovy cream. The toasty notes in Champagne also echo the golden edges of the fried potato.

• Try: Champagne (Brut), Crémant, Cava, or an Australian sparkling.

Chablis (Unoaked Chardonnay)

Crisp, mineral-driven, and dry- Chablis handles the creaminess and anchovy without overpowering it. Its subtle salinity also pairs naturally with the caperberry garnish.

• Try: Petit Chablis or classic Chablis from Burgundy.

Albariño

Fresh citrus notes, a touch of salinity, and zippy acidity make Albariño an ideal match for the lemon zest and anchovy cream. Great with briny, savoury appetisers.

• Try: Albariño from Rías Baixas, Spain.

Vermentino

Herbal, citrusy, and light-bodied with a slight bitterness on the finish- Vermentino enhances the thyme and lemon in the dish while keeping the palate refreshed.

• Try: Sardinian Vermentino or Tuscan expressions.

Dry Rosé (Provence-style)

A pale, dry rosé offers red fruit notes with refreshing acidity and just enough body to handle the potato and creamy dip. A beautiful match in warmer months.

• Try: Provence Rosé, Rosado from Spain, or Australian Sangiovese-based rosé.

Pinot Noir

Choose a light-bodied, fruit-forward Pinot with good acidity. It won’t overpower the dish, and its earthy undertones pair well with thyme and Parmesan.

• Try: Pinot from Burgundy, Oregon, New Zealand, or Yarra Valley.

Cocktail Pairing

An elegant comfort finger food like this calls for a few top shelf options also.

Classic Martini (with a twist)

A dry gin martini with an anchovy or caper-stuffed olive mirrors the savoury, briny elements of the dish. The alcohol and botanicals cut through the richness with style.

Optional twist: Add a splash of dry vermouth infused with lemon peel and thyme.

French 75

Light, bubbly, and citrus-forward, this cocktail made with gin, lemon juice, and Champagne brings effervescence and zest- perfect with creamy and fried textures.

Dirty Gin Gimlet

A sharper, slightly savoury cocktail where gin, lime, and just a hint of olive brine or anchovy oil adds an umami touch. It complements the dip beautifully.

How to make: Gin, fresh lime juice, and simple syrup, with a splash of brine.

Variation of Potato Pavé

Other Potato Recipes

Potato Cannoli With Spinach & Artichoke