Select potatoes that are well-formed,
smooth and firm, and without discoloration, cracks, bruises or soft spots. Avoid
potatoes with green-tinted skin -- "green" potatoes have been exposed to light
and can have a bitter taste.
6 T. butter, melted (divided)
3 lbs. russet potatoes, peeled and cut into 1/8-inch slices
salt and pepper
Add 3 tablespoons of melted butter to a 10-inch cast-iron or heavy ovenproof
skillet. Arrange a single layer of potato slices, slightly overlapping, in a
circular pattern in the skillet. Sprinkle with salt and pepper.
Drizzle a little more melted butter over the potatoes. Repeat the layer 5 times,
ending with drizzled butter. Press down firmly to pack.
Cover and bake for 20 minutes at 450°F. Uncover and bake another 25 minutes
until potatoes are golden. Place a 10- or 12-inch plate upside down on top of
the pan and flip the pancake onto the plate.
Makes 8 servings.