Ingredients
2 3/4 pounds russet potatoes (about 6), peeled
6 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
Directions
Preheat oven to 450 degrees. Using a mandoline, slice potatoes, 1/4 inch thick, or thinner. (Do not place potatoes in water at this point; the starch is needed to bind the layers.)
Brush bottom of a 10-inch cast-iron skillet or a 9 1/2-inch deep-dish pie plate with 1 1/2 tablespoons melted butter. Starting in center of pan, arrange potato slices in a circular pattern, overlapping the edges. Evenly brush with 1 1/2 tablespoons butter; season with salt and pepper. Repeat with remaining potatoes and butter, creating 2 more layers. Finish with a final layer of butter, salt, and pepper. When arranging potatoes, be sure to fill in all the spaces.
Place over medium-high heat until the edges of the potatoes begin to brown, 3 to 4 minutes. If you are not using a cast-iron skillet, this step is not necessary.
Place in oven, and bake until potatoes are fork tender, 45 to 55 minutes for the cast-iron skillet and 1 to 1 1/2 hours for the pie plate. Remove from oven, and let rest 5 to 10 minutes. Using a small spatula, separate potato edges from sides of pan. Shake pan and slide a spatula along bottom to loosen potatoes. Carefully invert onto a flat serving platter. Slice and serve.
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