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1
Preheat the oven to 375u00b0
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2
Take a 8 or 9 inch round cake pan, cut a piece of parchment to fit the bottom. Lightly butter the bottom of the pan put the parchment in pressing flat and then generously butter the top of the parchment.
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3
On a mandolin thinly slice the potatoes, rinse and pat completely dry.
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4
Beginning in the center of the pan and working outward, layering the potatoes and overlapping them. Brush with butter, lightly salt and pepper and if using cheese sprinkle a little over the layer.
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5
Place the next layer in the opposite direction of the first, season and continue to add layers until you have five or six layers.
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6
Top last layer with butter, salt and pepper. Top with another piece of parchment and a heavy plate to compress.
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7
Bake for about 45 minutes, remove the plate and top parchment and bake for an additional 15 minutes until the top is lightly browned.
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8
Remove from the oven and allow to rest for about 5 minutes. If there appears to be too much butter in the dish, pour off the excess.
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9
Place a plate larger than the cake pan over the top of the pan and invert. Carefully remove the parchment, garnish with chopped parsley and slice and serve.
