Peeled potatoes are cut, usually on a mandoline, into 3-millimeter (⅛-inch)–thick slices and tossed in clarified butter. The potato slices are then arranged in a layer of concentric circles in a slightly heated and buttered poêle. Clarified butter, salt, and pepper are sprinkled over the layer. The layering and seasoning is repeated until the potatoes are 3 centimeters (13/16 inches) deep. The pan is placed on the stovetop to brown the bottom of the potatoes (which will prevent sticking), then placed in a preheated 177°C (350°F) oven to bake. The entire cake is flipped over halfway through the baking process to ensure even browning.