2 tbsp. butter
1 tsp. salt
3 lg. potatoes, peeled; about 4 c.

In a 1 quart saucepan over low heat melt the butter with the salt. Slice the potatoes about 1/4 inch thick.

In a greased 8 inch pie pan arrange the potato slices, overlapping them, in a circular manner. Drizzle the butter mixture on top. Cover the pan tightly with foil. Bake for 20 minutes at 425 degrees. Uncover and bake about 55 minutes more or until the potatoes are very tender and crusty.

Let the dish stand at room temperature for 5 minutes. With a metal spatula, carefully loosen the potatoes from the pie plate. Place an inverted plate over the potatoes. Holding both plates, invert and unmold. Cut into wedges.