Yukon Gold Potato Pavé

Yukon Gold Potato Pavé

Makes 3-4 servings


  • 1 ½ lbs. Yukon Gold Potatoes, unpeeled & washed
  • 4 0z Boar's Head Pancetta, sliced
  • ¼ cup Shallots, finely chopped
  • 1 tsp Garlic, finely chopped
  • ¼ Stick Unsalted Butter
  • 1/8 cup All Purpose Flour
  • 1 cup heavy whipping cream
  • ½ tsp Kosher Salt
  • ½ tsp freshly ground Black Pepper
  • ½ cup Chives, finely chopped
  • 1 cup Boar's Head Pecorino Romano Cheese, grated


  1. Preheat oven to 350 degrees.
  2. Slice Potatoes into ¼ thick ovals (leave skins intact) and place into boiling water. Cook potatoes for 10 minutes. Drain potatoes and set aside.
  3. Pancetta into small pieces. Sauté Pancetta in butter over medium-high heat for 2 minutes. Add Shallots and Garlic and sauté for 1 minute. Add Flour and mix with a wire whisk until thoroughly incorporated.
  4. Add Heavy Cream. Salt and Pepper and cook until thickened. Remove from heat and fold in Chives and Cheese.
  5. Spray the inside of a medium size roasting pan with non-stick cooking spray. Cover the bottom of the pan with a layer of potatoes. Place 1/3 of the sauce mix over potatoes. Repeat this procedure three times ending with sauce mix as the final top layer.
  6. Cover with foil and cook in oven for 30 minutes.
  7. Increase temperature to 375 degrees and cook uncovered for an additional 15 minutes.