Prep Potatoes: Start by washing, peeling, and slicing your russet potatoes thinly with a mandolin for consistent layers. Place the slices into a mixing bowl with rich cream and sprinkle in seasoned salt.

Set Up Baking Dish: Line a loaf tin with parchment paper, ensuring an overhang for easy removal later.

Layer Potatoes: Begin layering the potato slices in the tin, adding about 1 tablespoon of cubed butter and a pinch of salt and pepper every two layers. Continue until all the potato slices are used.

Cover and Bake: Fold the parchment over the potatoes neatly, cover the tin with foil, and bake in a preheated oven at 350°F for approximately 90 minutes, or until the potatoes are very soft.

Press and Chill: Once baked, place a piece of thin cardboard on top of the potatoes, cover, and weigh it down with cans. Refrigerate for at least 12 hours to help it set properly.

Cut and Fry: After chilling, carefully cut the potato slab into squares. Heat olive oil in a pan and fry these squares until they are golden brown, about 3-4 minutes on each side.

Serve: Transfer the fried squares to a serving plate and top them with flaky salt, a dollop of creme fraiche, and a sprinkle of chives. Add caviar for a luxurious touch!