Set the oven to 180°C. A loaf pan measuring 22 x 11 cm (base measurement) should be lined with baking paper, leaving an overhang on the two long edges.

The potatoes should be lightly sliced using a mandolin or a sharp knife. Chop the rosemary leaves very finely. Put two layers of potatoes in the tin you just prepared. Add some cream, butter, and rosemary on top. Use salt to season. Potato is the final layer, followed by the remaining cream, butter, and rosemary.

Wrap the baking paper in foil and fold it over. Bake the potato for an hour, or until it is soft. Once golden, remove the top and cook for a further 30 minutes. Set apart for cooling. The baking paper is folded. To compress, place a heavy item (like two or three cans) on top. Place overnight in the refrigerator to set.

Turn the oven on to 200C. Use baking paper to line a baking pan. Transfer the stack of potatoes to a cutting board. Trim the edges, then slice into 6 equal pieces. Put the cut-side-up potato slices on the prepared tray. 10 minutes of baking or until lightly browned. Cook for a another 10-15 minutes, or until golden, after turning.