Ingredients:

• 1 cup heavy cream
• 1 1/2 tablespoons kosher salt
• 1 tablespoon red pepper flakes
• 1 tablespoon fresh thyme, chopped, plus 1 teaspoon for garnish
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 5 Idaho® Russet potatoes, peeled, sliced lengthwise about 1/3 inch thick on mandoline
• 1 tablespoon unsalted butter, for the pan
• Chives, chopped, for garnish
• Coarse salt, for garnish

Directions:

1. Preheat oven to 350°F.
2. Combine cream, salt, red pepper flakes, 1 tablespoon chopped thyme, white pepper and black pepper in a large bowl, then add potato slices. Allow them to absorb some of the cream mixture.
3. In a terrine mold or 6 x 12-inch baking dish, layer all the sliced potatoes.
4. Pour any residual cream mixture from the bowl over the layered potatoes.
5. Cover with aluminum foil and bake for 1 hour.
6. Remove foil and bake for an additional 30 minutes.
7. Remove from oven and let cool slightly, about 10 minutes. Re-cover with foil. Find a pan or dish the same size as the baking dish and place it on top of the foil. Add objects to the pan to weigh the potatoes down. Place in the refrigerator and press overnight.
8. The next day, remove layered potatoes from the dish and trim any round edges to square them off. Cut layered potatoes into 2 x 2-inch pieces.
9. In a large skillet over high heat, add butter and allow it to brown slightly. Sear layered potato pieces on the layered sides until golden brown, about 1 to 2 minutes per side.
10. Plate 2 layered pieces per serving. Garnish with chopped thyme, chives and coarse salt.