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    Home » Recipes » Appetizers » Potato Pave with Bacon and Parmesan

    Potato Pave with Bacon and Parmesan

    Published: Feb 21, 2018 Modified: Jun 21, 2023 by Isabel Laessig

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    These Potato Pave with Bacon and Parmesan are a Fancy Finger Food recipe perfect for parties! Thinly sliced potatoes and bacon are layered with the most delectable combination of cream, thyme, and Parmesan, then baked until cooked through.

    After compressing with weights in the refrigerator overnight, the layers are cut into squares, skewered, and cooked again until beautifully crisp and golden.

    Several bites of Potato Pave with Bacon and Parmesan with fresh herbs on a wooden cutting board
    Jump to:
    • Family Foodie Tips
    • 📋 Recipe
    • 💬 Reviews

    The Potato Pave with Bacon and Parmesan come together fairly easily but do require some planning ahead. In a parchment-lined baking dish, two layers of thinly sliced potatoes are covered with the cream, thyme, Parmesan, and bacon.

    The layering is repeated a couple of times with a final layer of potatoes on the top. After baking until tender, overnight refrigeration is required with the entire casserole dish covered with a weighed-down smaller dish.

    This, along with the skewers, helps hold together the stunning layers for a beautiful presentation. Serve the potato skewers simply with a sprinkling of fresh thyme or add a bit of spice with a drizzle of Sriracha or other favorite hot sauce.

    This recipe serves quite the crowd at roughly 75 small skewers, but the ingredients can be easily halved and layered in a smaller 8×8 inch or so baking dish. I personally did this and it was the perfect size for my family of four with more to spare.

    Step by Step photos to make Potato Pave with Bacon and Parmesan- showing layering the sliced potatoes with cheese and bacon and the final product on toothpicks before baking

    Get more Fancy Finger Food Recipes!

    Family Foodie Tips

    • A mandoline comes in handy for evenly slicing all the potatoes needed for the recipe.
    • I often use the oven for cooking large batches of bacon. It is so much easier than frying a few in a skillet at a time. Preheat the oven to 400ËšF. Line a rimmed baking sheet or two with aluminum foil to catch the grease for easy cleanup and top with wire racks. Arrange the bacon in a single layer, not overlapping, on the racks and bake until fried, but not crispy, about 14 minutes. You still want them pliable enough to layer over the potatoes without crumbling.
    • I added a little salt between the layers to help bring out the flavors. Be careful not to overdo it with the saltiness of the other ingredients.
    • The layers of potatoes and bacon are compressed between baking with the help of weights on the top. I covered the layers with a smaller baking dish and hand weights. Cans or anything else heavy would work well.
    • Make sure to use a sharp knife to cleanly cut the squares.
    • I used toothpicks to hold together each of the slices, but you can also use mini skewers.
    Stacks of potato pave with bacon and parmesan and fresh herbs on a wooden surface

    📋 Recipe

    Potato Pave with Bacon and Parmesan

    Potato Pave with Bacon and Parmesan

    Isabel Laessig
    Potato Pave with Bacon and Parmesan are a Fancy Finger Food recipe perfect for parties! Thinly sliced potatoes and bacon are layered with the most delectable combination of cream, thyme, and Parmesan, then baked until beautifully golden and crispy.
    3.98 from 37 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Total Time 2 hours hrs
    Course Appetizer
    Cuisine French
    Servings 75 squares
    Calories 92 kcal

    Ingredients
      

    • 3 pounds smoked bacon thin-sliced
    • 6 pounds russet potatoes
    • 1 ½ cups heavy cream
    • 6 sprigs thyme fresh
    • 5.3 ounces Parmesan cheese grated
    • ½ cup butter unsalted, melted and slightly cooled
    • Salt to taste
    • Sriracha or other hot sauce for serving
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    Instructions
     

    • Using an oven or frying pan, cook the bacon in batches until fried, but not yet crispy. Set aside.
    • Line the base and sides of a 9×13 inch (23-35 mm) baking dish with parchment, allowing it to hang over the sides.
    • Peel and thinly slice the potatoes. Line the bottom of the prepared pan with two layers of the sliced potatoes. Drizzle with some of the cream, thyme leaves, Parmesan, and a small sprinkle of salt. Cover with a layer of the cooked bacon.
    • Top with another two layers of the potatoes. Continue layering with the cream, thyme, Parmesan, salt, then bacon and potatoes. Continue to repeat, finishing with a couple of layers of potato. Drizzle with cream, thyme, Parmesan, a little salt, and the melted butter.
    • Fold in the tops of the parchment paper and cover with plastic wrap. Place a slightly smaller baking pan on top and fill with something heavy such as weights or cans. Allow to rest for 20 minutes.
    • Preheat oven to 350ËšF (180ËšC). Remove the smaller pan with the weights and the plastic wrap. Cover the top with foil and bake until the potatoes are tender, about 1 hour. Remove the foil and set it aside. Bake for another 20 minutes to lightly brown the top.
    • Place the foil back over the casserole and top with the smaller dish and weights. Chill in the refrigerator overnight.
    • The next day, preheat oven to 425ËšF (218ËšC). Line two baking sheets with parchment.
    • Turn out the layered potatoes onto a large cutting board. Use a sharp knife to trim the edges. Cut the remaining casserole into small squares and skewer each top to bottom with a toothpick.
    • Transfer each skewer to the prepared baking sheets, on their sides and not touching. Bake in preheated oven until lightly golden, about 10 minutes. Gently flip them and bake until crisp and golden, another 10-15 minutes. Transfer to paper-towel lined plates to drain the excess oil.
    • Serve sprinkled with more fresh thyme and sriracha or other hot sauce if desired.

    Nutrition

    Calories: 92kcalCarbohydrates: 7gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 20mgSodium: 210mgPotassium: 219mgVitamin A: 125IUVitamin C: 2.2mgCalcium: 34mgIron: 0.5mg
    Keyword fancy finger food recipes, Potato Appetizers, Potato Pave with Bacon and Parmesan
    Did you try this recipe?Tag #SundaySupper on social and leave a comment below!
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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

    » About Me

    Reader Interactions

    Comments

    1. duc thu says

      March 21, 2018 at 10:44 pm

      I want to eat them @@

      Reply
    2. WomderingAloud says

      April 17, 2022 at 7:49 pm

      How does one eat these? From the skewer? With a fork?

      Reply
      • Em Beitel says

        April 19, 2022 at 11:52 am

        You can eat them from the skewer or take them off and eat them with a fork if you like – whichever you prefer. But they do bake on the skewers, so I find it takes less effort to eat them that way.

        Reply

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