This recipe is adapted from a Cooking Light version. Alas, my version may no longer qualify as “light” since I found it necessary to increase the amount of butter. But at least it’s absolutely delicious. I also make a Passover version of this recipe (with olive oil instead of butter).
1 1/2 teaspoon kosher or sea salt
1/2 teaspoon black pepper
5 tablespoons good quality unsalted butter, divided
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
1 tablespoon chopped fresh flat-leaf parsley, optional
1. Preheat oven to 450°. Combine salt and pepper in a small bowl.
2. Spread 2 tablespoons of butter on the bottom of a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1 teaspoon butter over potatoes. Repeat the layers 5 times, ending with oil. Press down firmly to pack the potatoes together. (Note: You can also make this in a 12-inch skillet for a thinner, crispier pie.)
3. Cover and bake at 450° for 20 minutes.
4. Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.
Find more five-ingredients-or-less recipes at Rocks In My Dryer.
Image credit: MyRecipes.com.