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Combine cream with thyme and garlic, place over medium heat
Once cream is beginning to bubble add 1Tbsp kosher salt
Continue to stir until the cream comes to the boil
Turn off heat and cover. Let steep for 30 minutes
Strain cream into a bowl
Peel and slice potatoes to 1.5mm thickness, place into cream so that they dont oxidize
Brush an ~9"x3" loaf pan with oil. Line with parchment paper
Layer potatoes evenly, seasoning with salt after every 3 layers
Press the top of the potatoes with another loaf pan filled with water
Bake at 325f for 2 hours. Check doneness with a skewer. There should be no resistance
Chill overnight weighted by multiple cans
The next day cut the pave into your desired shape
Fry pave at 350f until golden brown and crispy. Season with salt