6 tbsp. butter
2 lbs. boiling potatoes, about 6
Salt and pepper

Melt butter in a 10 inch nonstick frying pan. Remove from heat and turn pan to coat bottom and sides with the butter. Pour off excess and reserve. Peel potatoes and cut into the thinnest possible slices. Arrange a layer of overlapping potato slices on the bottom and up the sides of the pan. Sprinkle with salt and pepper.

Brush with a little of the reserved butter. Layer remaining potatoes with the reserved butter and sprinkle each layer with salt and pepper. Cook over medium-low heat until potatoes begin to color, about 10 minutes.

Reduce heat to lowest possible setting, cover and cook until tender, about 30 minutes. Uncover, raise heat to medium and cook until bottom and sides are golden and crisp, about 10 minutes. Invert onto a plate and serve.