I serve this beautiful layered terrine whenever the occasion calls for something special.
The terrine gets its distinctive shape from the mold, but a loaf pan does the job as well if you don’t mind a squatter, more rustic version.
The terrine is straightforward but it takes time and patience to assemble. A mandoline, hand-held vegetable slicer or food processor equipped with a slicing attachment will make the job much more manageable.
Once the terrine is baked, it can be refrigerated for days and later reheated in its container, or sliced as needed and reheated in a hot skillet until the edges are crisp and the centre warm.
Serves 8 to 10
■ 1/2 cup unsalted butter, melted
■ 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
■ 2 tsp Kosher salt (distributed in pinches)
■ 1/2 cup 35% whipping cream (approximately)
■ 1/2 cup grated Parmesan cheese, finely grated
■ Earthenware terrine mould approximately 11” x 3 1/2” or a loaf pan measuring 8 1/2” x 4 1/2”
Preheat oven to 350°F.
Lightly butter the mold, then line it with parchment, leaving an overhang of a few inches on each side. (The butter keeps the parchment in place and the overhang is used when releasing the potatoes from the mold.)
Slice the regular and sweet potatoes in uniform slices, about 1/16” - 1/8” thick; keep covered with water and pat dry before using.
To fit the potatoes snugly along the terrine’s edges, cut some slices in half and place the straight sides against the terrine’s edge.
As you assemble the terrine, press down on the potatoes occasionally to ensure the layers are even.
Layer the terrine as follows: begin with 3 layers of potato, brushing each layer lightly with melted butter. Drizzle the third layer with 1 Tbsp of cream and sprinkle evenly with 1 1/2 tsp of Parmesan cheese.
Add 1 layer of sweet potato and brush with a thin layer of melted butter, sprinkling evenly with a pinch of kosher salt. (Only the sweet potato layer will be seasoned with salt; you’ll need no more than 2 tsp kosher salt in total, for a large terrine.)
Repeat the layering until the terrine is filled.
Brush the final layer with 1 Tbsp of cream and sprinkle with 1 1/2 tsp of Parmesan.
Place the terrine on a large foil-lined baking sheet (the cream may spill over) and bake, covered, for one hour. Remove the cover and continue baking for about half an hour, or until the potatoes are tender when you’ve tested them with a knife.
Allow to cool slightly before removing the potatoes from the mold. Carefully lift the parchment and potatoes from the mold, slide the terrine from the parchment, and transfer to a platter.
If you don’t plan to serve the terrine immediately, leave the potatoes in the mold and cool to room temperature before refrigerating. Lasts up to three days refrigerated.
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