Step 1

Preheat oven to 180C. Line the base and 2 long sides of a 22 x 11cm (base measurement) loaf pan with baking paper, allowing the sides to overhang.

Step 2

Use a mandolin or a sharp knife to thinly slice the potatoes. Finely chop the rosemary leaves. Place 2 layers of potato in the prepared tin. Top with a little cream, butter and rosemary. Season with salt. Continue layering with remaining potato, cream, butter and rosemary, finishing with potato.

Step 3

Fold over the baking paper and cover with foil. Bake for 1 hour or until the potato is tender. Uncover and cook for a further 30 minutes or until golden. Set aside to cool. Fold over the baking paper. Place a heavy object (such as 2 or 3 cans) on top to compress. Place in the fridge overnight to set.

Step 4

Preheat oven to 200C. Line a baking tray with baking paper. Turn the potato stack onto a chopping board. Trim the edges and cut into 6 even slices. Place the potato slices, cut-side up, on the prepared tray. Bake for 10 minutes or until light golden. Turn and cook for a further 10-15 minutes or until golden.