• 2 lb. even-sized waxy potatoes
• salt and pepper
• melted clarified butter or margarine

Grease a thick cake-tin and line the bottom with greased paper. Peel and trim the potatoes so that they will give equal-sized slices. Slice them very finely and arrange a layer of slightly overlapping slices. Sprinkle with clarified fat and seasoning. Make a second layer of potato and repeat. Continue until the tin is full, pressing each layer well into the tin. Cover with greased paper and a l