This potato pave is the appetizer version of scalloped potatoes! These party bites feature buttery layers of thinly sliced potato, gruyere cheese, and fresh chives that are baked in the oven then cut into bite-sized pieces and pan-fried until crispy. You won't be able to keep your hands off them!
You're probably wondering what the heck potato pave is, and that's exactly what I thought when I first had it! This dish is essentially scalloped potatoes that are pressed and shaped into a square brick, chilled, sliced, and then sauteed until crispy.
After cutting them they are pan-fried which gives them a crispy caramelized crust on the outside while the inside stays soft and ultra-creamy.
I love making these little bites for appetizers, everyone always goes crazy over them, and I know you will too!
why you'll love this potato pave
- Cheesy and crispy potato bites
- An elevated and fun twist on scalloped potatoes
- The best appetizer or side
- Perfect for parties or sharing
- Russet potatoes: Russet potatoes are best for this recipe but can also be subsituted with sweet potatoes!
- Gruyere cheese: If you can't find gruyere, swiss cheese is a great substitution. You can also substitute it with another cheese like parmesan.
- Chives: I love the flavor pairing with the cheese but you can substitute it with any of your favorite herbs like thyme, basil, or oregano!
Full ingredient measurements and instructions can be found in the recipe card below!
Before you start: Preheat the oven to 350F/177C. Line a nonstick 8x8 baking pan with parchment paper and lightly butter the sides of the pan.
Step 1: In a large bowl, mix together the thinly sliced potato and heavy cream until every slice is well coated.
Step 2: Lay down a single layer of the potato in the prepared pan. The layers can slightly overlap but not too much. Season the top lightly with a bit of salt and pepper.
TIP: Slicing the potatoes lengthwise will allow them to be cut into cubes once baked. If you want, you can trim each one into a perfect rectangle for perfectly even layers!
Step 3: Combine the shredded gruyere and chives in a bowl. Sprinkle about 1-2 tablespoon of the mixture evenly over the top. Dot ½ tablespoon of the butter around the top.
Step 4: Continue layering until all of the ingredients are used, with the last layer just being the seasoned potatoes and dotted butter. Tightly wrap the pan in foil and bake for 35-45 minutes, or until you can easily pierce through the potato with a sharp knife.
TIP: Colored pans conduct heat differently, if your pan is glass or stainless steel, increase the heat to 375F/190C.
Step 5: Place the foil on top and place a few heavy cans on top of it. Let the pan cool completely for 1-2 hours, then leave it in the fridge overnight.
Step 6: Gently pull up the sides of the parchment paper to remove it from the pan and place it on a cutting board. Use a sharp knife to trim the edges into a perfect square, then cut it into 1-inch by 1-inch pieces.
Step 7: Heat a medium non-stick skillet over medium-high heat. Add enough oil to the pan so that it completely coats the bottom and allow it to get hot before frying. Once the oil is hot enough, place a few of the bites cut side down and fry for 1 minute. Use a pair of tongs to gently flip each one over to fry the opposite side for another minute.
TIP: The oil must be hot before adding the pave otherwise it will stick. Use one piece to test the oil before adding more to ensure it's hot enough and you don't need more oil.
expert recipe tips
- Use a heavy weight to press them: Placing a heavy object on top of the pave after baking will press and seal the layers together. I always use cans or ramekins!
- Let it cool completely: You must let the potatoes cool completely with the weights on them for the layers to stay together.
- Use a non-stick skillet: This will prevent them from sticking to the pan.
- Fry them cut side down: Each bite must be fried cut side down, otherwise they will peel apart when you try to remove them from the pan.
storage & freezing
- Fridge: If there are any leftovers, store them in a container or wrapped on a baking tray in the fridge.
- Freezer: Freeze the cut bites or whole pan before cutting for a few weeks.
- Yield: This recipe yields about 30 pieces.
- Make ahead: Make this dish up to 2 days in advance, then cut and fry the bites right before serving!
- Reheating: If you have any leftovers, you can reheat them in the oven until hot and crispy.
- Variations: You can use any herbs or combination of them if you're not a fan of chives! You can also use any of your favorite cheeses.
Yes! They can be made up to 2 days in advance, where you fry them the day of serving.
Yes! You can freeze them after they're cut or as a whole. Allow them to defrost in the fridge overnight before frying.
Not using enough oil or using a pan that isn't non-stick can cause this. Another factor is the oil not being hot enough.
I only recommend using russet as other varieties hold too much water and won't be able to hold the layers.
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Potato Pave with Gruyere Cheese
- 8x8 baking pan
- 2 lbs russet potatoes peeled
- ½ cup heavy whipping cream
- ¼ cup fresh chives chopped
- 1 ⅓ cup gruyere cheese shredded
- 3 tablespoon unsalted butter
- salt, pepper
- avocado or canola oil
- Preheat the oven to 350F/177C. Prepare a non-stick 8x8 baking dish with parchment paper and lightly butter the sides.
- Use a mandolin to thinly slice the potatoes lengthwise into ⅛ inch thickness.2 lbs russet potatoes
- In a large bowl, toss the thinly sliced potato in the heavy cream.½ cup heavy whipping cream
- Add a single layer of the potatoes into the baking dish. They should overlap slightly but not too much. Season the top with a little bit of salt and pepper.salt, pepper
- Mix together the shredded cheese and chives, then sprinkle 1-2 tablespoons of it on top of the potato. Dot about ½ tablespoon of the butter over the top, then continue with the next layer. Keep layering until all of the ingredients are used up, making the last layer just seasoned potato and dotted butter.¼ cup fresh chives, 1 ⅓ cup gruyere cheese, 3 tablespoon unsalted butter
- Tightly wrap the pan in foil and bake for 35-45 minutes, or until the potatoes can easily be pierced with a sharp knife. Then place a pan with a heavy object on top of it and let it cool for 1-2 hours before placing it in the fridge to chill overnight, or at least 6 hours.
- Then, gently life up the sides of the parchment paper to remove the pave from the pan. Place it on a cutting board and use a sharp knife to trim the sides into a flat square. Cut the pave into 1-inch by 1-inch pieces and set them aside.
- Heat a medium non-stick skillet over medium-high heat. Add enough oil to the pan to completely cover the bottom and allow it to get hot before adding the first piece.avocado or canola oil
- The pave should not stick to the pan, if it does, the oil isn't hot enough or there isn't enough oil. Fry the pave cut side down for 1 minute, then gently turn them over and fry for another minute.
- Serve immediately with more fresh chives!
- Use russet potatoes: Other varieties of potato will hold too much water and won't layer properly, like golden potatoes.
- Fridge: Once fried, they are best eaten when warm. If there are any leftovers, store them in a container or wrapped on a baking tray. They can be reheated in the oven until warm and crispy.
- Freezer: They can be frozen once cut or as a whole before cutting for a few weeks.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.