Preheat your oven to 175°C (350°F). Prepare, measure, and weigh all the ingredients needed for the recipe. Wash, peel, and trim the potatoes, getting them ready for slicing.

Set your mandoline to cut slices about 2 mm (1/16 of an inch) thick.

Grease the inside of the dish, then line it with parchment paper, leaving excess paper over the edges for easy removal later.

Fill a deep plate or dish with the cream, add the thyme, then place the mandoline over the plate or dish.

Working with one potato at a time, pat the potato dry, then thinly slice each one using the mandoline.

Arrange the first layer of slices in the bottom of the dish without any overlapping, then season with a pinch of salt and pepper.

Continue layering the slices, slightly overlapping each slice, and season again.

Pour the cream mixture evenly over the layered potatoes, ensuring it just reaches the top layer of potatoes.

Fold the parchment paper over the potatoes and cover the dish with a lid or aluminum foil.

Bake in the preheated oven for 1 hour for smaller dishes and up to 1 hour 30 minutes for larger ones.

Check if the potatoes are done by piercing with a small knife.

Let it cool slightly, then press the potatoes evenly and chill overnight in the refrigerator.

On Day 2, preheat your oven to 200°C (400°F).

Remove the weighted dish from the fridge and let it rest for 30 minutes before unmolding.

Lift the potato block out of the dish using the parchment paper and trim the edges.

Cut the pavé into neat squares, rectangles, or thick slices.

Heat the fat in a skillet over medium heat, add the garlic and thyme, then sear the pavé pieces on all sides until golden brown and crisp.

Baste regularly with the flavored fat during searing.

Warm up the potato pavé slices in the oven for 5 to 10 minutes before serving.