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1
Preheat oven to 450F.
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2
Using a mandoline or chefs knife, slice potatoes as thinly as possible (less than 1/4 inch thick).
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3
Brush a 10-inch cast-iron skillet with 1 to 2 tablespoons butter to lightly coat.
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4
Starting in center of pan, arrange potato slices, overlapping slightly, in a circular pattern (see below).
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5
Brush potatoes with one-third of the remaining butter; season well with salt and pepper.
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6
Repeat to make two more layers with remaining potatoes and butter, seasoning each layer.
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7
Place over high heat until butter in pan sizzles, 2 to 4 minutes.
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8
Transfer to oven; bake until potatoes are tender, about 1 hour.
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9
(To make ahead, let the dish cool completely and refrigerate up to 8 hours, loosely covered with foil.
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10
Reheat at 350F before serving.)
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11
When ready to serve, run a small spatula around edge of pan; slide a large spatula underneath potatoes to loosen.
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12
Carefully invert onto a plate, and cut into wedges.
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13
Serve immediately.
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14
Brushing with butter helps bind the potatoes together as it flavors them; sprinkling each layer with salt and pepper results in a well-seasoned dish.
