6-8 large Yukon Gold potatoes
1 small container heavy cream
1/2 cup prepared basil pesto
salt & pepper

Lightly scrub the potatoes to remove any soil. Place in a large pot and cover with water, bring to a boil and simmer until just fork tender, about 6-8 minutes. Drain and cool (theses steps are best done the day before or several hours prior to preparation). When the potatoes are cool slice them into thin even rounds and layer them into thin even rounds and layer them into a large buttered oven-baking dish. Whisk the pesto into the cream and season with salt and pepper and pour  over the potatoes. Cover the potatoes with foil and convection bake at 350 degrees for 30 minutes. Remove the foil and continue cooking for 10-15 minutes longer, until the potatoes are soft and the top is lightly browned.