When I first learned how to make thousand layer potatoes in culinary school I thought it was absolutely ridiculous that a potato dish would take two days to prep and cook

When I first learned how to make thousand layer potatoes in culinary school I thought it was absolutely ridiculous that a potato dish would take two days to prep and cook until I tried it and it was genuinely one of the best potato dishes I've ever had. I like to pair it over the sour cream and onion sauce and here's how you can make it. Start by steeping heavy cream with garlic and herbs around 10 to 15 minutes to infuse the flavor. While that is going, prep the potatoes by peeling and slicing very thinly on a mandoline. From there, layer them in a parchment lined baking dish, brush with the heavy cream and add a few knobs of butter. Do this with all the potatoes and then top with parchment and another dish to weigh it down. We then bake in a 350 degree oven for around an hour and 15 minutes. Once that is out and cooled slightly, add some weights to the pan and then place in the fridge overnight to set. When it's time to cut, cut the potatoes into the shapes of your choice and then we're going to fry them off. Add a layer of high smoke point oil to a pan and place over medium heat. Once the oil is hot, work in batches to fry each of the potatoes each side until they're golden brown, around three to five minutes per side. For the sauce, it's super easy. I just blend together sour cream, white onion, and seasoning until smooth. Serve down with the crispy potatoes for a fancy take on sour cream and onion chips. Go to my website for this recipe and if you're also obsessed with potatoes like I am, check out my cookbook, Potato People.