Potato Pave

Directions

1. 1
   Prepare pave at least 6 hours ahead of time. Preheat oven to 350 degrees Fahrenheit.
2. 2
   In a large pot over medium heat, simmer cream, garlic, nutmeg, pinch of salt and freshly ground white pepper. Reduce by one-third.
3. 3
   Blanch potato slices in seasoned cream until three-quarters cooked. Cook 1/3 of sliced potatoes at a time. Remove slices with a slotted spoon.
4. 4
   Brush a loaf pan with vegetable oil.
5. 5
   Overlap potato slices in a single layer in the loaf pan. Season with salt and pepper.
6. 6
   Repeat until all potato slices are used. Tightly cover the potatoes with a sheet of aluminum foil and place another loaf pan over the foil and push down to compact potatoes.
7. 7
   Remove foil and drizzle butter over potatoes.
8. 8
   Bake for 35 to 45 minutes or until the potatoes are golden brown on top and tender when tested with a knife.
9. 9
   Remove pave from oven and allow to cool for thirty minutes.
10. 10
    Place foil on top and compact pave again by pressing on top with a loaf pan.
11. 11
    Refrigerate for at least 6 hours.
12. 12
    To Serve: Cut pave into desired shape and reheat in oven or microwave with a little dab of butter on top.