Pave Potatoes - Layered Potato

2 cloves garlic


140 g bacon (2 packs)


1 dl potato starch


150 g butter


1 kg firm-fleshed potatoes


1 tsp salt


1 pinch black pepper

Instructions


Finely chop the garlic and sauté in a little of the butter until soft.



Add the remaining butter and let it melt and brown slightly (until golden brown and smelling nutty).



Peel the potatoes and slice them thinly, about 1–2 mm (a mandoline works well).

Toss the thin potato slices with the browned butter, salt, and pepper.



Place the bacon slices on a baking sheet lined with parchment paper. Bake at 200°C for about 7–9 minutes, until crispy. Drain on paper towels and break into smaller pieces.



Line a loaf pan with parchment paper. Lightly grease the short ends with butter. Place a layer of potatoes at the bottom and dust with a little potato starch. Add a layer of bacon. Repeat the layers until all the potatoes and bacon are used up. Finish with a layer of potatoes and pour over any remaining butter. Place a sheet of parchment paper on top and press down gently using an identical pan or a heavy object.



Bake at 180°C for about 1 hour. Remove from the oven and press down again with a weight.

Refrigerate under pressure for at least 8 hours, preferably overnight.



Carefully loosen the potato cake from the pan and turn it out. Cut into individual portions. Fry the pieces in butter over medium heat until they are nicely browned and heated through.