Site search

Method:
Pour the cream into a large bowl and season with salt.

Peel the potatoes. Cut a thin lengthwise slice off one side of a potato so it will rest flat on the mandoline.

Lay the mandoline slicer over the bowl of cream and slice the potato lengthwise into very thin (about 1/16 inch) slices, letting them drop into the cream. (If you can’t lay your mandoline across the bowl, slice the potatoes, adding the slices to the cream as you go.) Stop from time to time to toss the slices in the cream to keep them coated and prevent them from oxidizing. Repeat with the remaining potatoes.

Spray a 2 x 4 x 3-inch loaf pan with pan spray. Line with parchment paper.

Trim the potato slices to form a solid even layer in the bottom of the pan and lay them in the direction that works best to fill the pan. Repeat to form a second layer. Cover tightly with a piece of aluminum foil (to allow the potatoes to steam as they bake).

Bake the potatoes for 1-½ hours, or until completely tender when pierced with a tip of a knife or a wire cake tester. Remove from the oven and let cool for 15 minutes. Put a weight on top of the potatoes, cool to room temperature.

To serve, run a palette knife around the sides of the pavé to release from the pan, or invert onto a cutting surface. Trim all sides of the pavé. Cut the pavé into 4 equal pieces.

Heat some canola oil in a large frying pan over medium-high heat. Add the potatoes cut side down and cook until browned on the first side, then turn carefully and put in oven to finish cooking for approximately 15 minutes..

Arrange the potatoes on a plate, browned side up.