Potato Terrine
share
Serves: 6–8 | Prep Time: 20-25 min | Cook Time: 1 hr 45 min + overnight chill
Ingredients
- 1.4 kg potatoes, peeled and thinly sliced
- 150 ml cream
- ½ tsp garlic powder
- 1 tbsp grated parmesan
- 1½ tsp salt
- 30 g unsalted butter, melted
Method:
- Preheat oven to 180°C. Grease and line a loaf pan with baking paper, leaving an overhang.
- In a bowl, whisk together cream, garlic powder, parmesan, and salt.
- Add the potato slices into the cream mixture to coat.
- Layer potatoes in the pan, drizzling melted butter between layers.
- Fold the baking paper over, cover with foil, and bake for 1½ hours until tender.
- Cool 15 mins, then compress overnight with a second pan and refrigerate in the fridge.
- Preheat oven to 180°C. Unmold, trim edges, and slice terrine.
- Place slices cut-side-down on a lined baking sheet. Bake 30 mins, flip, and bake 10–15 mins until golden and crisp
Serving suggestion:
Serve warm with roast chicken, steak, or a green salad for the perfect balance of richness and freshness.
Tip:
The terrine is perfect as a side dish or centerpiece, with a creamy interior and crisp golden edges.
