- 2 cups (500mL) Black River - Cheddar with Honey, grated
- 1 cup (250mL) 35% cream
- 1 tbsp (15mL) garlic, slivered
- 1 tbsp (15mL) fresh thyme
- ½ tsp (2mL) sea salt
- ½ tsp (2mL) pepper
- 3.5 oz (100g) serrano or prosciutto ham
- 35 oz (1Kg) russet potatoes, peeled
- ¼ cup (60mL) vegetable oil
- Preheat oven to 350°F (176°C). Line an 8x8 inch (20x20cm) baking pan with parchment paper and set aside. Fill a second 8x8 inch (20 x20cm) baking pan halfway with pie weights or dried beans and set aside.
- In a large mixing bowl stir together cream, garlic, thyme and salt and pepper.
- Using a mandolin set to 1/16-inch thickness, slice potatoes. Add potatoes to cream mixture and stir until slices are fully coated.
- To assemble; make your first layer of potatoes ½-inch (1.27 cm) thick in your prepared baking pan. Evenly spread ½ cup (125 mL) of cheese and top with one layer of ham, roughly 4 slices. Repeat steps for second layer and finish with one layer of potatoes. Pour remaining cream over top.
- Cut a large piece of parchment paper to cover the top of the potatoes. Place the second prepared pan on top of the parchment paper and press down on the pave ¼ inch (.64 cm) deep. Place pan on a baking tray. Bake for 1 hour and 50 minutes. Allow pave to cool overnight.
- Once fully cooled, flip and invert pave onto a cutting board. Cut into 1-inch (2.54 cm) square pieces. Pan sear in oil on all sides. Approximately 2 minutes each side.
- Skewer each piece and transfer to a serving platter. Serve with Dijon or honey mustard.