Compliments of the Chef: Potato Pave from Bull & Bear

Written By Scott Joseph On September 9, 2019

Bull and Bear Potato Pave

Note: A previous version of this recipe had an incorrect measure for kosher salt. It calls for 1 teaspoon, not 7.

When I dined recently at Bull & Bear, the fine steakhouse at the Waldorf Astoria Orlando, one of the best things I ate was the Potato Pave that accompanied one of the dishes. It was multilayered, densely packed and loaded with creamy flavor.

So I was delighted when executive chef Bernard Fiemeyer agreed to share the recipe and to demonstrate the proper way to cook it.

Watch this episode of Compliments of the Chef then grab some potatoes and lots of heavy cream and give it a go. And just so you know what you’re making, stop in at Bull & Bear and taste the way it is made by a master.

Southeast 9 23 Bosch

Bull & Bear Potato Pave

Serves 4
Preparation time: 30 minutes

Cooking time: 75 minutes 

Requires overnight refrigeration

Idaho Potatoes 2 pounds 

White Aged Cheddar Cheese 4 ounces, shredded

Garlic 5 teaspoons, finely chopped

Fresh Thyme 2 sprigs, finely chopped

Heavy Cream 1 ¾ cups

Kosher Salt 1 teaspoon

Onion Powder 1 teaspoon

Vegetable Oil 2 tablespoons


Gather all ingredients.

Peel the potatoes and wash thoroughly in water. 
In a separate bowl, combine Heavy Cream, Salt, Garlic, Thyme, and Onion Powder. Whisk until blended.

Using a mandolin, slice the potatoes thin, lengthwise. As you slice the potatoes, add to the cream mix to avoid oxidation.

Grease a 9×10-inch casserole dish and place a folded piece of parchment paper down the center. Layer the thin potato slices in the casserole dish, making sure to shingle (overlap). Sprinkle each layer with the shredded cheese.

Press the potato down with your hand, making sure the cream covers the potato. Add cream if needed.

Cover with aluminum foil and bake in pre-heated oven at 350F for 75 minutes.

Remove from oven and let sit for 20 minutes to cool down. Remove aluminum foil. Once cool, place a parchment paper on top. Place another dish of the same size on top of the parchment paper and add 2 cans to weight it down (creating a press). Allow to press overnight in the refrigerator. 

Next day, remove the dish from the refrigerator and uncover. Pull on the parchment paper and flip the Pave upside down on a cutting board, remove the parchment paper, trim the edges then slice into eight equal size pieces.

Coat a nonstick sauté pan with 2 tablespoons vegetable oil. Heat over medium heat. Add the Pave and cook on both sides until golden brown. Reheat in oven for three minutes before serving.

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