- 1 cup heavy cream
- Coarse salt and freshly ground black pepper
- 3 pounds russet potatoes (three 1-pound potatoes if possible)
- 5 tablespoons unsalted butter, 1 tablespoon softened and 4 tablespoons cut into 1/2-inch cubes
- Canola oil
- 2 fresh thyme sprigs
- 2 cloves garlic, skin-on, lightly crushed
- Minced fresh chives
Preheat oven to 350F degrees.
- Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over the bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in the cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
- Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
- Trim slices to form an even layer in the bottom of the pan; repeat the process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until the pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
- Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes.
- Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap the pan. Refrigerate potatoes at least 6 hours or up to 2 days.
- To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift the pavé out of pan or invert onto a cutting board. Trim sides of pavé and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
- Heat a large skillet over medium-high heat; add enough canola oil to fry each sides of the pavé. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on all sides.
- Transfer potatoes to a serving platter, place a small piece of butter on each and sprinkle with chives. Serve.
WINE PAIRING: CABERNET SAUVIGNON
This classic Cabernet presents with loads of black cherry, savory herbal notes and hints of mocha on the nose. Full bodied with generous density on the fore palate, leading to a pleasing mid palate. Long finish dominated by black cherry and vanilla. Finishes smooth.