Peel and slice potatoes very thin (either with a mandolin or a sharp knife). Add potatoes all to a bowl with enough heavy cream to cover with salt, pepper, and fresh thyme. In a small pan, melt butter with 2 cloves of minced garlic. In a parchment lined pan add the potatoes one layer at a time and between each layer give a brushing of your butter and fresh grated Parmigiano-reggiano. Once you’ve filled the pan, cover and bake at 375°F for around 2 hours. Cover and weigh down the top with something heavy and refrigerate overnight. Next day, remove the potatoes and slice into 4 rectangles or 8 squares depending on desired size. Add to a pan on medium-low heat with a little oil and sear all sides. Baste with butter, garlic, and thyme. Finish with sour cream, chives, dill, and garlic powder.
