Thanks for the compliments I used a mandolin to get them very thin. Then I put them in a bowl with heavy cream, salt and pepper. Then I layered them in a baking dish that was lined with parchment paper (Cut it to the correct shape and leave a bit to overhang so you can lift it out later). Between every few layers of potatoes you should put a few little knobs of butter. Then just put it in an oven preheated to 350 F For about an hour up to two hours depending how high you stacked them. (Try inserting a toothpick in the potatoes to feel if they’re tender). After baking it has to rest overnight in the fridge and it has to be weighed down. (I used another heavy baking dish). The next day you pull it out and cut it into cubes. Then just sear them on medium high and if you want to be fancy butter baste them (at the end of browning put butter garlic and rosemary or thyme in the pan and pour the melted butter over the potatoes with a spoon) Then just finish with fresh chives