Add the cream to a large bowl. Peel the potatoes and trim them if necessary to fit the mandolin. Very thinly slice the potatoes on a mandolin - carefully. They should be thin like a potato chip. Immediately place the potatoes in the bowl of cream.

Spray the baking dish or loaf pan with nonstick spray. Place parchment paper down in the dish leaving a few inches of overhang on each side so the potatoes can be easily removed. Spread a tablespoon of butter in a thin layer over the parchment paper, including the sides.

Pull the sliced potatoes directly from the cream and shingle a couple of layers of potatoes in the bottom of the pan. Then add a few small pieces of butter (about pea-sized), then add a few cloves of crushed garlic confit. Sprinkle the layer with a little grated parmesan, kosher salt, and pepper. Add another couple of layers of potatoes and repeat this process until all of the potatoes are used or the baking dish is full.

Preheat the oven to 350°F. Fold the parchment paper over the top of the potatoes, then cover tightly with aluminum foil. Place the dish in the preheated oven and bake for 2 hours.

Once done, remove the dish from the oven and let it cool for an hour at room temperature.

After an hour, place another loaf tin of the same size on top of the foil. You can also use a piece of cardboard, wood or anything that fits perfectly on top of the potatoes in the pan. Then add something heavy like heavy cans (we use heavy canned foods that we have on hand). Refrigerate overnight.

Once the pavé has rested and compressed overnight, remove the weights and foil. Open the parchment paper and pull the potato pavé from the baking dish. Transfer to a cutting board and trim the edges off for a clean presentation. Then cut the potatoes into rectangles or squares of the size you prefer. We like smaller squares or rectangles as shown in the photos, but cut them into whatever size works for you.