Heat the oven to 220 °C. Peel the potatoes, trim them into cylinders about 4 cm across and cut them into rounds 2 mm thick. Rinse the rounds in cold water and dry them thoroughly in a cloth. Melt 150 g of butter.

Ingredients

• 1,000 gPotatoes, flesh and skin, raw
• 150 gButter, without salt
• 8 gSalt, table
• 1 gSpices, pepper, black

Method

1. Heat the oven to 220 °C. Peel the potatoes, trim them into cylinders about 4 cm across and cut them into rounds 2 mm thick. Rinse the rounds in cold water and dry them thoroughly in a cloth. Melt 150 g of butter.
2. Brush a heavy ovenproof pan 22–24 cm across with butter. Arrange the rounds on the bottom in overlapping circles, reversing the direction of each circle. Season the layer with salt and pepper and brush it with melted butter.
3. Build up another 4–5 layers in the same way, seasoning each and brushing it with butter; pour the rest of the butter over the top. Cover the pan with a lid or foil.
4. Bake covered at 220 °C for 30 minutes. If the bottom is already golden brown but the top is pale, turn the cake out onto a lid, slide it back into the pan and bake uncovered for another 10 minutes so that it colours evenly. The potatoes must be tender inside; a knife should slide in without resistance.
5. Turn the cake out onto a lid, let the excess butter drain off, then slide it onto a warmed plate. Cut into 6 wedges and serve at once.