Prepare the Pan: Line a loaf pan with parchment paper, allowing overhang for easy removal. Lightly grease with nonstick spray.

Slice Potatoes: Using a mandoline, cut potatoes into 1/16-inch thin slices. Pat dry with paper towels.

Assemble Layers: Combine butter and cream. Begin layering potatoes, overlapping slightly. Every 2–3 layers, brush with the butter-cream mixture and sprinkle with salt, pepper, and optional aromatics.

Bake: Cover tightly with foil and bake at 325°F (160°C) for 90 minutes to 2 hours, or until a knife slides through easily.

Compress and Chill: Cool slightly, then place a weighted pan on top and refrigerate for a minimum of 8 hours or overnight to set structure.

Slice and Sear: Lift out, slice into squares or rectangles. Sear each side in a hot skillet with butter or oil until deeply golden and crisp, about 2–3 minutes per side.