Crispy Potato Pave with Crème Fraîche and Caviar

Ingredients

• 3 sticks unsalted butter
• 2 large cloves garlic
• 7-8 Russet potatoes, peeled and stored in water
• salt
• oil, for cooking
• crème fraîche
• caviar

Method

1. In a medium saucepot, bring the butter to a simmer for 2 minutes, grate the garlic cloves into the butter and remove from heat.
2. Line an 8- by 11-inch baking dish with parchment paper and brush with the warm garlic butter.
3. Working with 2 potatoes at a time, thinly slice the potatoes lengthwise on a mandolin (about the thickness of a quarter).
4. Layer the potatoes in the parchment lined baking dish, brushing each layer with the garlic butter. Season every third layer with salt. Repeat this process until all the potatoes are used.
5. Pour the remaining butter over the top of the potatoes. Cover the pave with another piece of parchment then with foil. Bake at 300 F for 80 to 90 minutes, or until a toothpick easily slides through the potatoes.
6. Cool at room temperature for 1 hour. While still covered with parchment, place a slightly smaller pan on top of the pave. Weigh the pave down with something heavy (like a jar of pickles). Refrigerate overnight.
7. Remove the weights and the pan. Gently flip the pave out onto a cutting board. Pull on the parchment paper to help the pave slide out.
8. Using a sharp knife, cut into 1/2-inch strips along the 8-inch side of the pave. Trim any uneven edges and cut the strips into 1½-inch rectangles.
9. Heat a lightly oiled large sauté pan to medium-high heat.
10. Sear both sides of the pave until golden brown and crispy. Allow to cool slightly on a paper towel.
11. Top with a healthy dollop of crème fraîche and a generous scoop of your favorite caviar.