Instructions: Preheat the oven to 375F degrees and butter a 9-inch ovenproof glass pie dish.

Using the medium slicing disc of a food processor, slice the potatoes.

Stir the rosemary into the melted butter.

Arrange a layer of potatoes on the bottom of the dish, brush with rosemary butter and sprinkle with salt and pepper. Continue building layers until all of the potatoes are used. Keep enough rosemary butter to coat the top layer of potatoes well. Bake 30 minutes, or until crisp and golden on top.

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