Best Potato Terrine
This Potato Terrine recipe features thinly sliced potatoes layered with fragrant herbs and creamy richness, then baked to golden perfection. It delivers a satisfyingly soft texture, delightful buttery taste, and a hint of garlic, making it an elegant and surprisingly easy-to-master dish.
Equipment
- Mandoline or Food Processor with Slicing Blade
- 9x5 inch loaf pan
- Parchment paper
- Mixing Bowls
- Whisk
- Measuring cups
- Measuring spoons
- Aluminum foil
- Oven
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter, melted
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Pinch of nutmeg optional
Instructions
- Preheat your oven to 375°F (190°C). Line your loaf pan with parchment paper, leaving an overhang on the sides.
- Use a mandoline or food processor to slice the potatoes into thin, even rounds (about 1/8 inch thickness).
- In a large bowl, whisk together the heavy cream, milk, minced garlic, melted butter, Parmesan cheese, thyme, rosemary, salt, pepper, and nutmeg (if using).
- Toss the potato slices in the cream mixture, making sure each slice is well coated.
- Begin layering the potato slices in the prepared loaf pan. Arrange them in slightly overlapping rows, pressing down gently to create a compact layer.
- Continue layering the potatoes, one row at a time, until all the potatoes are used. Pour any remaining cream mixture over the top.
- Cover the loaf pan tightly with aluminum foil and bake for 1 hour.
- Remove the foil and continue baking for another 30-45 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife inserted into the center should meet little resistance.
- Let the terrine cool in the pan for at least 30 minutes before lifting it out using the parchment paper overhang.
Notes
Don't skip the seasoning! Generously season the cream mixture with salt and pepper. Press down on the potatoes after layering to compact them. For an even more compact terrine, place a weight on top during cooling. This Potato Terrine is a fantastic make-ahead dish and can be stored in an airtight container in the refrigerator for up to 3-4 days. Experiment with different herbs and spices like smoked paprika or cayenne pepper. Variations include adding layers of Gruyere, Fontina, or Cheddar cheese, sautéed mushrooms, or a mixture of cooked spinach and artichoke hearts. A combination of regular and sweet potatoes can also be used. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.