First, wash and peel your potatoes.

Secondly, add the cream to a bowl with seasoned salt and mandolin the potatoes into thin slices directly onto the cream.

Line a loaf tin or any oven safe dish with 2 layers of parchment paper. Make sure you have an overhang.

Then, start layering the potatoes, every 2 layers add about 1 tbsp of the cubed butter and some salt/pepper. Repeat until potatoes are gone. Then, cover them with the parchment paper.

Cover in foil.

Then, bake at 350F for about 90 minutes or until very soft.

Cut a piece of cardboard to fit right on top and cover with foil or plastic wrap. Place directly onto the potatoes and flatten.

Add some cans on top and let sit in the fridge for 12 hours.

Cut into squares or any shape you want.

Then, fry until golden, about 3-4 minutes per side or depends on the thickness. Be watching them real close.

Lastly, top with flaky salt, creme fraiche and chives. If you want to be extra, add caviar.