PEI Potato Pave with Herbed Red Island Cider Glaze

(Can be made 1 – 2 days in advance)

Preheat oven to 350 F. Line the base and 2 long sides of a 22 x 11cm (base measurement) loaf pan with parchment paper, allowing the sides to overhang.

Use a mandolin or a sharp knife to thinly slice the potatoes. Finely chop the thyme leaves. Place 2 layers of potato in the prepared pan. Top with a li=le cream, bu=er, and thyme. Season with salt and pepper. ConGnue layering with remaining potato slices, cream, bu=er, seasoning, and thyme, finishing with potato.

Fold over the baking paper and cover with foil. Bake for approximate 1 hour or unGl the potato is tender. Uncover and cook for a further 30 minutes or unGl golden. Set aside to cool. Fold over the baking paper. Place a heavy object (such as 2 or 3 cans) on top to compress. Place in the fridge overnight to set.

Before Serving:

Preheat oven to 400F. Line a baking tray with baking paper. Turn the potato stack onto a chopping board. Trim the edges and cut into 6 even slices. Place the potato slices, cut-side up, on the prepared tray. Bake for 10 minutes or unGl light golden. Turn and cook for a further 10- 15 minutes or unGl golden.

Red Island Cider Glaze:

1 can of Cider (I used Father Walker’s Dry Cider) – Reduce in a sauce pot un.l thick about ¾.

Serve with hot Red Island Cider glaze. Garnish with fresh herbs like parsley, chive, or thyme. Enjoy!