Imported from Instagram
Potato Terrine
A classic, elegant side dish featuring hundreds of paper-thin potato layers infused with garlic and herb-scented butter, pressed overnight and pan-fried until golden and crispy.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 1.5 kg Maris Piper potatoes (Peeled and very thinly sliced; enough to fill your mould)
- 200 g Clarified butter (Ghee, duck fat, or beef dripping also work well)
- 6 Garlic cloves (For infusing the fat)
- 6 sprigs Fresh thyme (For infusing the fat)
- 6 sprigs Fresh rosemary (For infusing the fat)
- Salt (Generous pinch)
- 2 tbsp Neutral oil (For pan-frying the finished slices)
Steps
- 1
Peel the potatoes and slice them as thinly as possible using a mandolin; they should be almost see-through. To create straight edges for the corners of your mould, flip the potato around as you slice it.
- 2
In a small saucepan over low heat, combine the clarified butter (or chosen fat), garlic cloves, thyme sprigs, rosemary sprigs, and a generous pinch of salt.
- 3
Infuse the butter over low heat for at least 1 hour to thoroughly impart the flavors of the herbs and garlic.
- 4
Line a terrine mould or loaf tin with baking parchment, leaving some overhang on the sides.
- 5
Begin layering the potato slices into the mould, ensuring you brush every single layer with the infused flavored butter. The salt in the butter will season the potatoes as you go.
- 6
When the layers are complete and the mould is full, top with another piece of parchment and press down firmly with your hand to compact the layers.
- 7
Preheat your oven to 160°C (320°F). Bake the terrine for 2 hours. Check that the potatoes are tender throughout with a skewer; if not, bake for longer.
- 8
Remove from the oven and place something heavy on top of the parchment to press the potatoes. Refrigerate and let it press overnight.
- 9
The following day, turn the terrine out of the mould. Trim the edges to create neat rectangles and portion into thick slices. (Tip: Deep fry the trimmings as a snack).
- 10
Heat a small amount of oil in a hot pan. Fry the slices of terrine until they are golden and crispy on all sides, including the edges.
Notes
The pressing stage is what distinguishes a terrine from a Pomme Anna. It is essential for the structural integrity of the slices. You can use any high-smoke point fat like duck fat or beef dripping for a richer flavor profile.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →