Ingredients:
5-6 large potatoes
3 Tablespoons butter
Salt and ground pepper to taste
Parsley (fresh or dried flakes)
Directions:
Preheat oven to 425 degrees. Leave potatoes unpeeled or peel as preferred. Cut into 1/4-inch thick rounds. Combine the butter, salt and pepper in a small saucepan and melt over low heat. Arrange the potato slices in layers in a greased 9-inch pie plate. Lay potato slices in the middle and work in a circular fashion toward the outside. On top of each layer, pour 1/3 of the butter mixture. Build two more layers on top. Cover with foil and bake for 30 minutes. Remove foil and cook an additional 45-60 minutes, until the potatoes are tender and golden brown on top. Let cool for 5-10 minutes, drain excess butter, invert onto a plate and then invert again onto serving platter. Garnish with parsley. Slice into wedges. Serves 6.