Bacon Parmesan Potato Pavé Squares are a mouthful in more ways than one. It’s a big name, but once you’ve tasted these, you’ll want to memorize it. They are made with thinly sliced potatoes, layered with Parmesan and bacon and baked once, chilled, then cut into squares and roasted again till crispy. These squares are a fabulous game day appetizer or you could even remove the toothpicks and serve them as a fancy side dish for Sunday Supper.
The potatoes are the star of this recipe so make sure to use Idaho® Potatoes, if you can get your hands on some. Of all the many varieties they grow, I chose Russets because 1. They are big, which means they are faster to peel and slice 2. They layer up nicely and 3. They are make beautiful roast potatoes, with tender insides and crunchy outsides.
I must confess that I am not much of an American football fan. Funnily enough, my British husband is. If he’s not home, or I’m not getting together with friends, I probably wouldn’t even watch the Super Bowl. Back in 2010 we were living in Kuala Lumpur when the match-up was between the New Orleans Saints and the Indianapolis Colts.
A huge group of us were gathering at the home of another family from Louisiana to watch the game on their immense big screen television. You have never seen fans so excited to have their team in the championship! With the time difference, the game started around 8 a.m. on Monday morning.
When I arrived, I was surprised to see a bunch of teenagers there. Just like Super Bowl Sunday at home, this was a family affair and they’d kept their kids home from school to watch. I jumped back in my car and headed up to the school, informed the admin office that my daughter Cecilie – an 11th grader – had an appointment and I would bring her back afterwards.
We whooped our way back to the party! Everybody had brought something delicious to share and, even at that ridiculous time of on a Monday morning, fans were sipping on Champagne, beer and Bloody Marys, noshing their way through tables of chips, dips, casseroles, salads and even home-cook crackling. Hey, the home team was in the Super Bowl! That was a reason to celebrate, even if the Saints hadn’t won! But they did. What a morning and one of my favorite Super Bowl memories!
- 6 lbs or 2.72 kg Idaho® Russet potatoes, peeled and sliced thinly with a mandoline
- 6 fresh thyme sprigs, leaves picked, plus extra for garnish
- 5⅓ oz or 150g Parmesan cheese, grated
- 1½ cups or 355ml heavy cream
- 3 lbs or 1.36kg thin-sliced smoked bacon, fried (not too crispy) and drained
- ½ cup or 113g butter, melted and cooled
- Optional: Sriracha sauce for drizzling on to serve
- Line the base and up the sides of a 9 x 14 in or 23x35mm pan with baking parchment, allowing the sides to overhang somewhat.
- Start by lining the bottom of the pan with two layers of your thinly sliced potatoes.
- Top with a little cream, Parmesan and thyme.
- Cover those with a layer of cooked bacon.
- Add another double layer of slice potatoes.
- Continue building your casserole until you’ve used all of your potatoes and bacon, making sure you finish with a couple of layers of potatoes on top, along with Parmesan and cream.
- Pour the melted butter over the top. Fold the parchment paper in and cover the top with some cling film.
- Place a smaller casserole dish on top of the dish and fill with something heavy. I used eight cans of various vegetables. Leave to rest for about 20 minutes.
- Preheat oven to 350°F or 180°C.
- Remove the weights and cling film. Cover in foil and bake for about 1 hour or until the potatoes are tender. Remove the foil (save for later) and bake for another 20 minutes to brown the top.
- Put the foil back on the dish and put the smaller casserole dish back on top, with your weights. Leave to cool until it can be put in the refrigerator. Leave to chill overnight, covered with the weights still on. We want to make sure it's really well compressed.
- When you are ready to make the squares, remove all the weights, etc. Run a knife around the sides to loosen the potatoes from the pan and turn the whole rectangle out onto a cutting board. Remove the parchment paper and discard.
- Trim the sides with a sharp knife. These scraps are great reheated in a non-stick skillet. Add some eggs for a delicious game day breakfast.
- Cut the potatoes into small squares and skewer each one with a toothpick, top to bottom. Put them on their sides on two or three large baking pans (with sides) and roast 10 minutes or until lightly golden. Turn the squares over and roast until they are crispy and deep golden, about 10-15 more minutes.
- Drain on paper towels.
- Sprinkle with extra thyme.
- Serve warm with sriracha sauce to drizzle, if desired.
Start one day (or more) ahead so you have time to chill the dish overnight before cutting it into squares.
This recipe makes enough for an enormous crowd. It’s easily halved but, should you have any leftovers, they are spectacular with scrambled eggs, added to an omelet or reheated and eaten as a side dish.
For more Idaho® potato inspiration be sure to follow them on social media
This week our Sunday Supper tastemakers are sharing wonderful game day dishes made with Idaho® Potatoes. If you are hosting a party on Super Bowl Sunday, you’ll want to make a few of these to serve!
- Cajun Taters & Sausage by Cosmopolitan Cornbread
- Cheesy Bacon Potato Bite-Sized Snacks by Life Tastes Good
- Fingerling Potato Bacon Flatbread by Family Foodie
- Potato Football Candy by Shockingly Delicious
- Slow Cooker Buffalo Potato “Wings” by Food Done Light
- Healthier Mashed Potato Bowls by Cooking Chat
- Persian Lamb Stuffed Potato Cakes by Caroline’s Cooking
- Potato Salad Tortilla Bowls by Cindy’s Recipes and Writings
- Pulled Pork Potato Skins by Hezzi-D’s Books and Cooks
- Steak and Potato Pizza by Grumpy’s Honeybunch
- Buffalo Smashed Potatoes by A Mind “Full” Mom
- Cheesy Sausage Stuffed Red Potatoes by Serena Bakes Simply From Scratch
- Cuban Garlic Mojo Potato Salad by Go Epicurista
- Tempura Cheesy Potato Balls by Cricket’s Confections
- Bacon Parmesan Potato Pavé Squares by Sunday Supper Movement
- Best Potato Wedges by Moore or Less Cooking
- Buffalo Blue Cheese Potato Bites by Dizzy Busy and Hungry
- Loaded Curly Fries with Gouda Cheese Sauce by Casa de Crews
- Potato and Chive Mini Waffles by My Life Cookbook
- Potato Blue Cheese Tartlets by That Skinny Chick Can Bake
- Potato Nacho Stacks by The Wimpy Vegetarian
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