Potato Terrine

Ingredients (serves 6)

• 150g unsalted butter
• 4 large Desirée potatoes
• 2 sprigs of thyme
• Salt and freshly ground black pepper
• Oil or Clarified butter, to finish

Method

1. Preheat an oven to 180°C. Line a roasting tin or loaf tin with parchment paper.
2. Melt the butter with the thyme sprigs in a small pan. Leave to infuse for 15 minutes.
3. Peel and very finely slice the potatoes on a mandolin to a thickness of 1mm. Place in a bowl but do not store in water.
4. Pour the melted butter over the potato slices, discarding the thyme sprigs, and mix until well coated.
5. Arrange a neat layer of potato on the bottom of the roasting tin and then continue to layer or pack the rest of potatoes on top, making sure they are all aligned and well compacted. Finish with a neat top layer.
6. Cover the surface of the terrine with a piece of parchment and then cook in the oven for 1-1 ½ hours or until a skewer will pass through the potatoes easily.
7. Remove from the oven and place another roasting tin (or loaf tin) on top, adding weights to press the terrine as it cools. Leave at room temperature for 30-60 minutes. Transfer to a fridge to set until firm, still weighed down. If short of time, the terrine can be lightly pressed whilst being cooked in the oven. This will allow the terrine to be sliced not long after it has finished cooking.
8. Remove the terrine from the fridge and unmould from the tin. Peel off the parchment, trim the edges and slice into portions.
9. To finish, pan fry the portions gently in a little oil or clarified butter to gain additional colour on the cut surfaces before transferring into the oven to heat through.
10. NB. The portioned potato terrine could also be deep-fried in oil, duck fat or beef dripping at 175-180°C. This will colour the terrine as well as heating it through.

Accompanying recipes

• Salsa Verde
• Roasted Lamb rump, wild garlic emulsion