Potato Pave

Instructions

1. Preheat oven to 350ºF. Lightly coat a 9x13-inch baking dish with non-stick spray then line it with 2 sheets of parchment paper leaving a 4 to 5 inch overhang on either side. Coat with additional spray and set aside.
2. Combine heavy cream, garlic, and chives in a large mixing bowl. Season generously with salt and pepper. Set aside.
3. Using a mandoline, carefully slice potatoes lengthwise (or use a knife to cut 1/8 inch thick slices). If desired, square off edges of potatoes to fit more uniformly in the dish.
4. Transfer potatoes to the large mixing bowl and toss in cream mixture to coat. Place a layer of potatoes in prepared pan.
5. Season generously with salt and pepper and add a few small dollops of butter. Repeat layers until all potatoes are used.
6. Fold parchment over top layer of potatoes then top with the same size baking dish, if possible, or an oven safe plate will work.
7. Bake 45 minutes or until potatoes are fork tender. Remove additional pan or plate from top of potatoes then let cool to room temperature. Once cool, refrigerate overnight.
8. Place a cutting board over the pan of potatoes, and holding it firmly, invert pan so it's on top. Remove pan and discard parchment paper. Slice potatoes into 8 to 12 individual squares.
9. Heat remaining butter along with a drizzle of canola oil in a skillet on medium heat. Add potatoes, cut side down. Cook 4 to 5 minutes basting potatoes as you go.
10. Rotate potato squares to another cut side and cook an additional 2 to 3 minutes. Continue to cook until all sides are well browned and crispy. Remove to a paper towel lined plate to drain, then serve.