Root Vegetable Terrine


Potato pave, terrine, gratin — it’s all the same: layers of thinly sliced potato laced with cream, butter, a hint of cheese and baked until fork tender. In this recipe, In this recipe, I’ve alternated new potatoes with sweet potato for a striking presentation. Simple, decadent and well worth the splurge.

The process is perfectly straight forward but best suited to those blessed with patience in the kitchen — and a mandoline or vegetable slicer. If you enjoy the challenge of tile work or jigsaw puzzles, you’re going to enjoy assembling this terrine.Once the terrine is made, it can be baked, cooled and kept in the refrigerator for days. The terrine can be reheated in its container or sliced as needed and placed in a hot pan until the edges are crisp and the center warm.

This recipe was inspired by a picture of Pommes Anna (a layered potato pie) found in the beautiful book,
The Food of France: A Journey for Food Lovers.

Root Vegetable Terrine

Serves 10 to 12


■ 3 lb new or Yukon Gold potatoes, about 6 potatoes, peeled, rinsed, and held in cold water
■ 12 ounces of sweet potato, about 1 large, peeled and rinsed
■ 1/2 cup plus 2 Tbsp unsalted butter, melted
■ 1/2 cup grated Parmesan cheese
■ 1/2 cup 35% whipping cream
■ 2 tsp Kosher salt

Special Equipment

■ Earthenware terrine mould approximately 11” x 3 1/2”
■ Parchment paper, cut to fit the mould

Cooking Instructions

Preheat oven to 350°F.

Brush the mould with melted butter (this helps the parchment stick to the mould). Line the mould with the parchment, leaving an overhang of a few inches. The excess parchment will help you remove the potatoes from the mould in one perfect piece.

To make sure the potatoes fit snuggly along the terrine edges, cut some of the sliced potatoes in half and place the straight sides against the terrine’s edge. This will help keep the layers uniform.

Brush the potatoes with a thin layer of melted butter. (You will need to re-heat the butter now and then to keep it from firming.)

Layer the terrine (as follows), pressing on the terrine now and then to ensure the layers are firm, otherwise it will not hold its shape. Note: only the sweet potato layer is seasoned with salt to prevent the terrine from becoming over-salted.

Add 1 layer of sweet potato, brush with a thin layer of melted butter and sprinkle evenly with a pinch of Kosher salt.

Repeat until the terrine is filled.

Bake the terrine, covered, in the oven for one hour. Remove the cover and continue baking until the potatoes are tender when tested with a knife.

Allow the terrine to cool slightly and pour off the excess butter and cream before removing the potatoes from the mould. Carefully lift the parchment and potatoes from the mould and transfer to a platter, discarding the parchment. The terrine can be served immediately or cooled, wrapped and refrigerated for up to five days.

The terrine can be reheated in a warm oven or sliced and seared in a hot non-stick skillet until the edges are crisp and the centre warmed through.

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