Instructions: MELT BUTTER IN A 10" NONSTICK SKILLET. REMOVE FROM HEAT AND TURN PAN TO COAT BOTTOM AND SIDES WITH BUTTER. POUR OFF EXCESS AND RESERVE FOR LATER.

PEEL POTATOES AND SLICE AS THIN AS POSSIBLE. LAYER OVERLAPPING SLICES IN PAN BOTTOM AND UP SIDES. SPRINKLE WITH SALT AND PEPPER. BRUSH A LITTLE BUTTER ON POTATOES. LAYER REMAINING POTATOES AND BUTTER IN PAN AS BEFORE.

COOK OVER MEDIUM-LOW HEAT UNTIL POTATOES BEGIN TO COLOR, ABOUT 10 MINUTES.

REDUCE HEAT TO LOWEST SETTING, COVER AND COOK POTATOES FOR ABOUT 30 MINUTES OR UNTIL TENDER. UNCOVER AND RAISE TEMPERATURE TO MEDIUM AND COOK UNTIL POTATOES ARE BROWNED ON BOTTOM AND CRISP. INVERT POTATOES ONTO A WARMED SERVING PLATTER. CUT AS YOU WOULD A PIE.

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