Potato Pave / terrine

Ingredients:

1.3 kg Potatoes (we used waxy textured red potatoes)

100g Happy Butter organic ghee

Salt and pepper

Dish, we used an enamel dish 29 x 23 cm

Second dish for first part of cooking that fits on top. Ideally the same size.

Oven temperature 170ºC

Method:

Using a mandolin, thinly slice the washed potatoes (skin on or off as preferred).

Grease your dish or use baking paper.

Melt the ghee.

Put a quarter of the slices in a dish and a quarter of the melted ghee and using hands gently rub the ghee into the slices.

Layer slices, slightly overlapping and season. Repeat.

Take the next quarter of potato slices and ghee and repeat.

Keep layering and seasoning until all slices used.

Place a sheet of baking paper on top of the slices and then the second dish on top of that and give it a bit of a push down to flatten it slightly.

Place in the pre-heated oven for 30-35 minutes with the second dish on top.

Remove from the oven and check and put back in the oven without the second dish to allow the potatoes to brown and crisp for another 30-40 mins.

It can be eaten in slices this way or the slices can then be individually reheated in a frying pan or in the oven.