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Potato and Horseradish Pavé

Photo: Louise Vessy

Photo: Louise Vessy

Recipe courtesy of Gordon Bailey, Lot 30


  • 6 large Yukon gold potatoes
  • 1 shallot
  • 2 garlic cloves
  • 1/2 cup (125 ml) cream
  • horseradish cream (may be purchased at major grocery chains) to taste
  • 1 stick (1/2 cup) butter


  1. Thinly slice shallots and mince garlic. Peel and slice potatoes using mandolin. Place in large bowl and set aside.
  2. Add butter, shallots, garlic, cream and horseradish cream to a heavy-bottomed pot and bring to a simmer.
  3. Pour cream mixture over sliced potatoes and toss evenly to disperse ingredients. Add salt and pepper to taste and toss again.
  4. Place parchment paper on the bottom of an oven-safe pan and layer potato slices. You want a thickness of 1.5  inches (4 cm) before baking. Place a layer of parchment over the top and weigh down the top with a pan of the same size filled with water.
  5. Bake at 350 to 375°F (175 to 190°C) for 45 minutes or until it can be pierced easily with a paring knife. Serves four to six.

This recipe was featured in the article Luscious Lamb.

East Coast Living