Potato Pave 10 Steps
Preheat oven to 350°F. Line the base and long sides of a 22 cm x 11 cm loaf pan with parchment paper.
Use a mandolin or a sharp knife to thinly slice the potatoes. Place the sliced potatoes in a large bowl, add the cream and mix well. Cut 2 tablespoons of the butter into very small cubes.
Cover the bottom of the pan with 2 layers of potatoes. Add a few cubes of butter and sprinkle the potatoes with salt.
Continue layering until potatoes are done (don't forget to season the layers with salt).
Fold in the tops of the parchment paper and bake in the oven for 1 hour or until potatoes are tender.
Let it come to room temperature. Cover the top and add a heavy weight, such as cans or a milk carton.
Chill in the refrigerator overnight.
Remove the potatoes to a large cutting board and use a knife to cut them in any size you want. You can also trim the edges if you desire.
Heat up the canola oil in a skillet over medium-high heat. Brown every side of the potatoes. In the last minute of cooking, add the remaining butter, garlic and thyme and spoon the butter over the potatoes.
Sprinkle flaky salt on top and enjoy.