Slice the potatoes

• Peel the potatoes and slice them as thinly as possible, almost see-through, using a mandoline.
• Flip the potato around as you slice to get straight edges for the corners.
• Slice enough potato to fill your mould.

Infuse the cream

• Combine the cream with the crushed garlic, thyme sprigs and salt in a saucepan.
• Warm over low heat to infuse, without boiling.

Layer the potatoes

• Line a terrine mould or loaf tin with baking parchment.
• Layer the potato slices, adding some of the infused cream between each layer so the seasoning reaches every layer.

Bake the pavé

• Top the layers with another piece of parchment and press firmly with your hand.
• Bake at 160 °C until the potato is tender throughout; it needs longer if not fully tender.

Press overnight

• Press the potato in the fridge with something heavy.

Trim and portion

• Trim the ends and edges of the terrine and portion into slices.
• Keep the trimmings to deep fry as a snack.

Crisp the slices

• Fry the trimmings in hot oil until super crispy.
• Crisp the slices of pavé in a hot pan with a little oil, including the edges.