- 4 large raw potatoes
- 1/4 pound butter
- Salt and pepper
- Pare potatoes and cut into 1/8-inch slices crosswise. Drop into cold water. Drain
- Dip each slice into melted butter and line a buttered, heavy skillet with
overlapping slices. There should be no more than three layers.
- Season well and dot
- Place in a very hot oven, about 450 degrees F, for 10 minutes; reduce
heat to 350 degrees F and bake until tender and browned, about 30 minutes longer.
- Invert onto a platter.
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