2 tbsp. butter
1 tsp. salt
3 lg. potatoes, peeled & sliced (about 4 c.)

Melt butter over low heat with the salt. Stir. Slice peeled potatoes 1/4 inch thick. In a round 9 inch pie pan arrange slices overlapping in a circle and make a small overlapping circle inside the circle to fill pan. Drizzle the salted butter mixture on top. Cover tightly with foil and bake 20 minutes. Uncover and bake 55 minutes more or until very tender and crusty. Let stand at room temperature 5 minutes. With a spatula carefully loosen potatoes from pie plate. Place inverted plate over potatoes. Holding together, invert to unmold. Cut in wedges. Serves 3 to 4.