Instructions

Preheat the oven to 350 degrees F.

Peel the potatoes and cut them in half. Soak them for at least an hour in salted cold water to draw out some starch.

Remove from the water, rinse and use a mandolin or a potato peeler to make really thin slices of potato which should be dropped immediately into the cream and thyme.

Use your hands to stir the potatoes around in the seasoned cream.

Take one large or 6 small tins, at least 1.5 inches deep. and line with baking parchment with lots of spare parchment to wrap the dish(es) when full. Later, you're going to weigh these tins down, so you need some clean flat platforms that fit neatly into the tin to compress the pave. Prepare those platform 'lids'.

Layer the potatoes into the tin(s) covering the base of the tin completely. Shake on a little salt and pepper and add a tiny knob of butter. Layer potatoes, butter and seasoning until the tin is full.

Wrap the paper over the top, covering it completely. Bake in the oven for 1 hour (small tins) or 1.5 hours for larger tins.

Remove from the oven and put the prepare platforms onto the top of the baked potato (leave the parchment in place). Use heavy weights to compress the pave. Leave for at least 6 hours and ideally overnight.

Remove the weights and remove the parchment. The potato should be a solid block, with visible layers of potato. Cut the pave into fingers or stamp into circles.

Brush the pave cut-outs with extra-light olive oil and roast in the oven at 425 degrees F for 20 - 30 minutes (basting occasionally), until golden brown and piping hot. Serve with the jam.