Ingredients:
● 5 tbsp South Chicago Packing Wagyu Beef Tallow, plus more for coating loaf pan and for frying
● 1 1/2 tsp kosher salt, plus more to taste
● 1/2 tsp freshly ground black pepper, plus more to taste
● 3 cloves garlic, smashed
● 1 cup heavy cream
● 3 lbs Russet potatoes (use 1-lb potatoes, if possible)
● Creme fraiche, for garnish
● Minced fresh chives, for garnish
● Flakey sea salt, for garnish
Directions:
1. Trace the bottom of a 9-inch metal nonstick loaf pan onto a piece of cardboard. Cut out the shape and wrap tightly in aluminum foil. Set aside.
2. Coat loaf pan with tallow and line with parchment paper sling, leaving a 5-inch overhang on all sides. Brush parchment paper with additional tallow, and season generously with salt and pepper. Set aside.
3. Preheat oven to 350°F. Melt 5 tablespoons of tallow in a small saucepan over medium heat. Add garlic, and cook until fragrant, about 1 minute. Remove from heat; whisk in cream, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Pour mixture into a large heat-proof bowl.
4. Working with one potato at a time to prevent browning, peel potatoes and thinly slice using a mandoline into 1/8-inch-thick planks. Add sliced potatoes to cream mixture and toss to coat. One at a time, transfer potato slices from cream mixture into loaf pan, letting excess cream drip into bowl. Layer each slice flat into bottom of pan to create a single layer, overlapping slightly and trimming as needed to create an even layer (trimming slices to form an even layer in the pan). Repeat with remaining potato slices, pressing down on potatoes occasionally to compact layers and create an even terrine.
5. Fold sides of parchment paper over potatoes and cover pan tightly with aluminum foil. Bake until potatoes are tender, about 1 hour 50 minutes to 2 hours.
6. Carefully remove aluminum foil and open the parchment paper to allow the steam to escape for about 15 minutes. Set prepared foil-wrapped cardboard on top of potatoes and place five 14-oz. cans on top. Transfer to a cooling rack and let sit at room temperature until fully cooled, 1 to 1 1/2 hours. Refrigerate at least 6 hours, or overnight.
7. Run knife around perimeter of terrine to loosen. Flip onto a cutting board and remove parchment paper. Trim the terrine to create clean, sharp 90-degree edges. Slice the terrine widthwise into 1-inch-thick slices, then cut each slice in half to form squares.
8. Heat a large skillet over medium-high heat and add enough tallow to form a thin layer (about 1/3 cup). Working in batches, fry potatoes, cut-side-down, until golden-brown and crisp, about 2 to 3 minutes per side. Transfer pave potatoes to a serving plater. Top each with a small dollop of creme fraiche. Garnish with chives and flakey salt. Serve and enjoy.
