In the long line of elaborate potato recipes like pommes dauphine, hasselback gratin and Jannsson’s temptation, the pavé feels uniquely party-worthy While typically found on restaurant menus, it’s perfectly doable at home, with a little patience and effort (in the way of peeling and slicing five pounds of potatoes, but a mandoline makes it easy work) Prepare and chill the terrine in advance so you can simply sear the pieces when ready to serve