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Peel the potatoes and, using a food processor fitted
with the
slicing blade or a mandoline, slice them very thin,
transferring them
as they are sliced to a large bowl of cold water.
Drain the slices
and pat them dry between paper towels. Generously
brush the bottom
and side of a 9-inch heavy ovenproof skillet, preferably
non-stick,
with some of the butter and in the skillet arrange
the slices,
overlapping them slightly, in layers, brushing
each layer with some
of the remaining butter and seasoning it with salt
and pepper. Cover
the layered potato slices with a buttered round
foil, tamp down the
assembled potato cake firmly, and bake it in the
middle of a
preheated 425F. oven for 30 minutes. Remove the
foil and bake the
potato cake for 25 to 30 minutes more, or until
the slices are tender
and golden. Invert the potato cake onto a cutting
board and cut it
into 8 wedges.
