Here's the recipe:
1 1/2 pounds russet (baking) potatoes
1/2 stick (1/4 cup) unsalted butter, melted
Peel the potatoes. Using a food processor fitted with a slicing blade or a mandoline, slice them very thin, transferring them as they are sliced to a large bowl of cold water. Drain the slices and pat them dry between paper towels.
Generously brush the bottom and side of a 9-inch casserole dish with some butter. Arrange the slices in the baking dish in layers that slightly overlap. Brush each layer with the remaining butter and season each layer with salt and pepper to taste.
Cover the layered potato slices with a buttered round of aluminum foil. Press down on the assembled potato cake firmly to compress it. Bake it at 425 degrees for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden.
(Image: Country Living)