Slice the potatoes very finely. Obviously a mandolin is best for this, but the wide slicers on the side of a box grater work well too (watch out for your knuckles, though!). This will take a while, so I usually do it in front of the TV.

Steep the potato slices in cold water for 30 minutes, drain and pat dry. There should be about 5 layers of potatoes, so select a roasting tin or baking dish that will fit. Drizzle some olive oil over the base of the dish, then add a layer of overlapping potato slices. Season with salt and pepper, then sprinkle some of the herbs and garlic, drizzle with a bit of olive oil and moisten with a (tiny) bit of stock. Repeats until all the potatoes are gone.

Bake in the oven until the potatoes are soft when pierced, then turn the heat up to 450°F until the top layer of potatoes are very brown and crisp.