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potato pave

Potato and Mushroom Pavé

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Crafted by our talented culinary team, this earthy but velvety recipe is expertly paired with our Davis Estates Zephyr.

Ingredients

Serves 8

Potato Pavé

3 pounds russet potatoes (about 3 large), peeled
1 cup heavy cream
1 cup Gruyère cheese, grated
1 tablespoon unsalted butter, softened (for pan)
4 tablespoons unsalted butter, cubed (for layering)
1 tablespoon canola oil
2 springs fresh thyme
2 cloves garlic, lightly crushed
Bundle of fresh chives, minced (for garnish)
salt and pepper

Mushroom Duxelles

½ pound mushrooms (cremini or button), finely chopped
1 tablespoon unsalted butter
1 small shallot, minced
1 small clove of garlic, minced
½ teaspoon fresh thyme
1 ½ tablespoons dry white wine or sherry
salt and pepper to taste

Method

Mushroom Duxelles

  • In a skillet, melt 1 tablespoon unsalted butter over medium heat.
  • Sauté the shallots and garlic until softened, about 2 minutes.
  • Add the finely chopped mushrooms and thyme, seasoning with salt and pepper to taste. Cook until mushrooms release their moisture and it fully evaporates, about 10–15 minutes.
  • Deglaze the pan with the dry wine or sherry and cook until dry again.
  • Set aside to cool completely.

Potato Pavé

  • Preheat oven to 350°F.
  • In a large bowl mix cream, Gruyère, 1 teaspoon of salt, and ½ teaspoon of pepper.
  • Slice potatoes thinly (1/16-inch) with a mandolin, lengthwise. As you slice, add them to the bowl with the cream mixture to prevent browning.
  • Line a 10×5-inch loaf pan with parchment paper, leaving overhang on all sides. Butter the parchment paper with softened butter and lightly sprinkle with salt and pepper.
  • Begin layering potatoes, trimming edges as needed for flatness. After every 2 layers, dot with a few cubes of butter and season lightly.
  • Halfway through, spread a thin even layer of the cooled mushroom duxelles over the potatoes.
  • Continue layering potatoes and butter, fold the parchment over the top when finished.
  • Cover the pan tightly with foil. Bake for 1 hour and 45–50 minutes, or until very tender. Let cool for at least 15 minutes.
  • Place a flat board or pan on top and weigh it down with cans or such. Let it chill completely in the fridge for at least 6 hours or up to 2 days.
  • After cooling, unmold by lifting parchment or inverting, trim edges and cut into 2-3 inch squares. Let sit at room temp for 30 minutes.
  • Heat canola oil in a skillet over medium-high heat. Add garlic and thyme.
  • Sear pieces cut side down until golden brown and crisp, basting with the flavored oil. Flip to brown on the other side.

To Finish

  • Plate the potato and mushroom pave on a platter or a couple of pieces on individual plates. Top with a tiny pat of butter, and sprinkle with chives.

Pairing Suggestion

The round mid-palate of the Zephyr integrates seamlessly with the pavé’s creamy structure creating an outstanding pairing!

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potato pave

Courtesy of the Davis Estates Culinary Team

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