Preheat oven to 350°F/176°C.

Slice potatoes thinly using a mandoline (about ⅙” thick).

Toss the sliced potatoes with heavy cream to prevent oxidation.

Grease an 8”x8” baking dish with butter, line the bottom with parchment cut to size, & grease with butter again.

Shingle potatoes in the pan, about 18-20 slices per layer. Brush each layer with melted butter, & season with salt & pepper.

Repeat layering until all potatoes are used.

Cover with foil & bake for 80-90 min. Test for doneness using a cake tester—it should be tender with a slight bite.

After baking, remove foil & place another piece of parchment on top. Place an 8x8 pan on top & weigh down with cans to press potatoes together.

Cool for 30 min, then refrigerate for at least 2 hours or overnight.

Heat olive oil in a pan over medium heat. Fry pave pieces for 4 min per side until golden and crispy