You can serve a large crowd using my recipe, or halve the ingredients to feed your family with leftovers!
You can serve a large crowd using my recipe, or halve the ingredients to feed your family with leftovers.
Cook bacon and peel potatoes. Line a baking dish with parchment, and cover with sliced potatoes.
Drizzle with heavy cream, thyme, Parmesan, and salt. Cover with a layer of bacon.
Repeat layers in this order, finishing with two layers of potato and topping it with cream, thyme, Parmesan, salt, and melted butter.
Fold in the tops of the parchment and cover. Place a baking pan on top and add a heavy weight. Allow to rest for 20 minutes
Add the foil back to the baking pan and top with the smaller baking pan and weights for a second time. Chill in the refrigerator overnight.
Preheat oven to 425°F and line two baking sheets with parchment paper.
Remove the potatoes to a large cutting board and use a knife to trim the edges.
Cut the remaining potato pave into small squares.
Skewer each one from top to bottom with a toothpick to keep the potatoes together.
Transfer to baking sheets. Bake for 10 minutes. Flip and bake another 10 minutes. Serve sprinkled with thyme and hot sauce, and enjoy!