4 large potatoes, peeled and thinly sliced
3 cups heavy whipping cream
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

o prepare the pave:  Preheat the oven to 350 degrees F. In a medium
bowl, toss the potato slices with the cream until thoroughly coated. Line
an 8-inch square pan with aluminum foil and generously butter the foil.
Arrange 4 layers of the potatoes in the bottom of the pan and season
with salt and pepper. Sprinkle half of the Parmesan cheese on the
potatoes and cover with 4 layers of potatoes. Season with salt and
pepper. Cover the pavé tightly with a sheet of buttered aluminum
foil, buttered side down. Place another 8-inch pan over the pave and
weight it down with a brick or other heavy, ovenproof object. Bake
for 1 1/2 hours, or until the potatoes are tender. Leaving the weight
on, refrigerate the pavé for at least 4 hours.



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