Potato Pavé

Directions

1. Preheat your oven to 350°. Grease an 8x4-inch loaf pan. 
2. In a small pot, gently warm the heavy cream, butter, garlic, salt, pepper, and thyme until the butter melts. Do not boil. Remove from heat.
3. Immediately toss the thinly sliced potatoes into the warm cream mixture until every slice is coated.
4. Tightly layer the coated potato slices into the prepared loaf pan, overlapping neatly. After every few layers, press down firmly to compact the potatoes.
5. Pour any remaining seasoned cream evenly over the top layer of the potatoes.
6. Cover the pan tightly with aluminum foil. Bake for 1 hour 45 minutes to 2 hours, or until the potatoes are completely tender.
7. Remove the pavé from the oven, but keep the foil on. Place a smaller pan or heavy object on top, then add weights (like cans) to press the potatoes down.
8. Let the pavé cool completely to room temperature. Refrigerate the weighted setup overnight (or for a minimum of 8 hours) until fully set.
9. Un-mold the chilled potato block. Use a sharp knife to trim the edges and slice the pavé into rectangular portions, about 1x1 inches thick.
10. Melt butter and a splash of olive oil in a skillet over medium-high heat. Fry the sliced pavé portions for 2 to 3 minutes per side, or until golden brown, crisp, and heated through. 
11. Serve immediately and enjoy!