Root Vegetable Terrine

Root Vegetable Terrine

Photo by Caroline West

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, 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.

Serves 10 – 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
  • ½ cup plus 2 Tbsp unsalted butter, melted
sweet potato and potatoes

Photo by Caroline West

  • ½ cup grated Parmesan cheese
  • ½ cup 35% whipping cream
  • 2 tsp Kosher salt
  • Earthenware terrine mould approximately 11” x 3 ½”
  • Parchment paper, cut to fit the mould

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.

Thinly slice one potato and one sweet potato approximately 1/16” thick using a mandoline, vegetable cutter or sharp knife. Slice more potatoes as you work or, if you wish to slice them all at once, keep them covered with water to prevent them from oxidizing and turning dark. Pat them dry before assembling the terrine.

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.

layering the terrine

Photo by Caroline West

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.

Place 3 layers of potato slices, each brushed with a thin layer of melted butter, into the bottom of the terrine.
Drizzle third potato layer with 1 Tbsp cream and sprinkle evenly with 1 ½ teaspoons of Parmesan cheese.
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.

pouring cream over terrine

Photo by Caroline West

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.



12 Responses to “Root Vegetable Terrine”
  1. Nancy says:

    I’ve tried this recipe and it makes a delicious, and very impressive, dish. There were no leftovers!

  2. admin says:

    Thanks Nancy. Potatoes are my favourite comfort food.

  3. Shari Lukens says:

    On the menu for tonight! Looking forward to more new wonderful dishes from the best chef around! Welcome back!

  4. Debra Becker says:

    This is a superb recipe. I served it with a little creamed Stilton cheese and a garnish of crispy fried kale. Oh goodness!

    • Denise says:

      Thanks for weighing in, Debra. Stilton and potatoes are a heavenly match and surely the crispy kale will tip the calories in the other direction.

      It’s going to be a chilly, rainy weekend in Vancouver. Perfect for cooking up some cozy sweater weather food.

  5. Cakelaw says:

    This looks amazing!

  6. Sandy Mills says:

    Does anyone know where to buy an inexpensive terrine mold?

    • Denise says:

      Sandy, Have you tried Etsy, eBay or thrift shops? New terrine molds are a hefty investment but good-name brands, like Staub or Le Cresuset, will last a lifetime. Best of luck.

  7. Debra Becker says:

    Could this be assembled two days in advance, refrigerated and then cooked on the day it is needed?

    • Denise says:

      Debra, Peeled potatoes oxidize and turn grey rather quickly. For that reason, I suggest pre-cooking the terrine, until it’s nearly done, then refrigerating it, once it has cooled. (I slightly undercook the terrine to prevent it from becoming over-cooked when reheated.)

      The terrine can be reheated in its container. Alternatively, it can be sliced as needed and reheated in a skillet. Best of luck!

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