This blog is written by celebrity chef and THOR Kitchen brand advocate Derrick Fox. Each month, Chef Fox will be sharing his favorite recipes with step-by-step directions, pictures, and, his signature style.

Set your oven to 350˚

Then, set up your baking dish. Line with parchment paper, leaving extra paper to hang over the sides about 4 inches. We will use this later.

In a mixing bowl, add heavy cream, salt, and pepper, and mix. Next, trim your potatoes into rectangles. Measure the potato to the width of your baking dish. With the mandolin, slice the potatoes about 1/16th inch thin (thin but firm) and place them into your heavy cream mixture. Once the potatoes are sliced, layer them in the baking dish. Every couple of layers, add 4 thin slices of butter. Fill the dish almost to the top, leaving about half an inch, so the cream doesn’t bubble over while baking. Once layered, fold over the flaps of parchment paper.

Bake for 1:45 to 2 hours. Once cooked, remove the dish from the oven and let it chill on the counter.

Then chill in the refrigerator with weight pressing down on the potatoes for a minimum of 4 hours. Once chilled, remove from the pan onto a cutting board and slice into equal squares. In a hot pan, preferably a cast iron over medium-high heat, sear on all sides and serve. Sprinkle with flake salt to your liking. Enjoy!