Impressive looking side dish that is a breeze to make if you have a mandoline or food processor with a slicing blade.

  • 2½ lb / 1.2 kg potatoes
  • 6 tbsp / 85 g butter

  1. Preheat oven to 425° F / 220° C. Peel potatoes and cut them into ⅛ ” / ¼ cm thick slices, using a sharp knife or mandoline.
  2. Melt the butter. Brush a 10 ” / 25 cm cast iron skillet with a bit of butter. Arrange a layer of potatoes on the bottom of skillet, starting from the center and slightly overlapping slices. Brush with butter and generously season with salt and pepper. Arrange another layer, brush with butter and season. Repeat with the rest of the potatoes and drizzle any remaining butter on top.
  3. Put skillet over medium-high heat and cook for 5 mins, until bubbly. Transfer to oven and bake for 30 mins. Cover loosely with foil and return to oven for another 30 mins. To serve, run a rubber spatula around skillet edges and carefully invert on a plate.