Crispy Dauphinois Pavé Bites with Chive Sour Cream

Method

1. Preheat the oven to 160 °C (oven). Butter a 20×10 cm loaf tin and line it with baking paper that hangs well over both long sides; you will use the overhang as handles later.

   Add in this stepButter (for the tin) 10 g

   oven

2. In a bowl, mix the cream, grated garlic, thyme, nutmeg and salt. Peel the potatoes and slice them very thinly, 1.5–2 mm, on a mandoline (always use the guard), dropping them straight into the cream and tossing so every slice is coated.

   Add in this stepDouble/heavy cream 160 mlGarlic (cloves) 1Thyme leaves 1 tspGround nutmeg 1 pinchSalt ¾ tspFloury potatoes (e.g. Russet) 400 g

3. Lay the slices flat in the tin, overlapping, scattering a little cheese every three or four layers. Pour in the remaining cream, cover with foil and bake (oven) for 1 h 15 min, until a knife slides through the centre with no resistance.

   Add in this stepGruyère or Comté, finely grated 40 g

   oven

4. Cool for about 30 minutes, then cover with baking paper, put a weight on top (another tin with a couple of cans, or a carton of milk) and refrigerate for 6 h. Pressing firmly is what keeps the layers together when frying.

5. Lift it out by the paper, trim the edges and cut into 2×6 cm fingers. Heat the oil in a 24 cm frying pan over medium-high heat to about 180 °C: it shimmers and a wooden chopstick dipped in gives off small bubbles. Lower the bites in, laying them away from you, and fry for 3 min per side until every side is deep golden. Fry in batches if the pan is crowded, and pat them dry first, as moisture makes the oil spit.

   Add in this stepVegetable oil 3 tbsp

   medium-high heat

6. Mix the sour cream with the chives for the dip, sprinkle the hot bites with flaky salt and serve at once.

   Add in this stepSour cream 100 gChives, chopped 2 tbspFlaky sea salt 1 pinch