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

1. In 1 quart saucepan over low heat, melt butter with salt. Preheat oven to 425 degrees.

2. With knife, slice potatoes about 1/4 inch thick.

3. In greased 8 inch pie plate, arrange potato slices, overlapping them; drizzle butter mixture on top. Cover plate tightly with foil. Bake 20 minutes.

4. Uncover and bake about 55 minutes more or until potatoes are very tender and crusty.

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