Two Potatoes Terrine
🛒Ingredients (Grocery List)
2 pounds Russet Potatoes, peeled
2 pounds Sweet Potatoes, peeled
2 cups Heavy Cream
Soft Unsalted Butter as needed
Kosher Salt and Freshly Ground Black Pepper to taste
🍴Serves: 8
⏰Prep Time: 20 min
⏱️Cook Time: 70 min
🥣Instructions
1. Preheat the oven to 300 degrees.
2. Cut the Russet Potatoes lengthwise into 1/4-inch slices and hold them in a bowl of cold water. Do the same with the Sweet Potatoes, holding them in a separate bowl of cold water. Depending on the size of the Potatoes, trim them to about 3 inches long so that they fit the mold.
3. Heat the Cream in a small saucepan to 160 degrees too hot to hold your hand to but before it reaches a simmer.
4. Cut a 12-inch square of parchment paper. Butter the paper on both sides and Butter the inside of a 1 1/2-quart terrine mold. Line the mold with the Buttered paper.
5. Line the bottom of the mold with one-third of the sweet potato slices, putting the pieces next to each other. Season with Salt and Pepper and pour a little warm Cream, about 1/3 cup, over just to moisten them. Do the same with 1/3 of the Russet Potato slices. Repeat until you have six layers, three of each Potato.
6. Fold the parchment paper over the top and place an empty terrine mold or other heavy oven-safe object on top to weight it down.
7. Bake until the Potatoes are tender when poked with a toothpick, about 1 hour. Let the terrine cool to room temperature, then refrigerate until thoroughly chilled. Unmold, slice, and serve.
💡Tips
These Potatoes can be served cold, at room temperature or warm. They are delicious with a rich cream, or an herby, acidic vinaigrette. Or they can be reheated in the microwave or oven and serve warm with Salt and Pepper or topped with Cheese.
