Prepare pavé at least 6 hours ahead of time. Preheat oven to 350 degrees Fahrenheit.
In a large pot over medium heat, simmer cream, garlic, nutmeg, pinch of salt and freshly ground white pepper. Reduce by one-third.
Blanch potato slices in seasoned cream until three-quarters cooked. Cook 1/3 of sliced potatoes at a time. Remove slices with a slotted spoon.
Brush a loaf pan with vegetable oil.
Overlap potato slices in a single layer in the loaf pan. Season with salt and pepper.
Repeat until all potato slices are used. Tightly cover the potatoes with a sheet of aluminum foil and place another loaf pan over the foil and push down to compact potatoes.
Remove foil and drizzle butter over potatoes.
Bake for 35 to 45 minutes or until the potatoes are golden brown on top and tender when tested with a knife.
Remove pavé from oven and allow to cool for thirty minutes.
Place foil on top and compact pave again by pressing on top with a loaf pan.
Refrigerate for at least 6 hours.
To Serve: Cut pavé into desired shape and reheat in oven or microwave with a little dab of butter on top.