Servings: 6

3 pounds Yukon Gold or Yellow Finn potatoes 3 pounds Yukon Gold or Yellow Finn potatoes
½ pound Amber Butter ½ pound Amber Butter
Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper

Choose uniform potatoes, peel them and trim them into straight cylinders to ensure that the slices will be the same circumference. Using a mandoline or very sharp knife, cut the potatoes into ⅛" slices and press dry between layers of paper towels. (Don't skip this step).
Place a heavy cast-iron skillet over medium heat and pour in about ¼ cup of Amber Butter. Working from the outside in, make a neat circle of overlapping potato slices on top of the butter. Sprinkle generously with salt and pepper. Drizzle on a little more of the butter, then pile on another neat layer of potatoes, drizzle with butter, and sprinkle with salt and pepper. Continue stacking, drizzling, and sprinkling until the potatoes and butter are used up.
Butter the bottom of another skillet or heavy oven-proof saucepan, place on top of the potatoes, and press down firmly. Then put the whole arrangement in an oven preheated to 400 degrees and bake for 30 minutes. Upon removal, pour off as much butter as you can, then remove the pan on top, invert a place on top of the skillet containing the potatoes ands turn the skillet upside down, depositing the potatoes on the plate. Slice into 6 wedges and serve at once.