Ingredients

• 125 g (4 oz) butter, melted
• 1.1 kg (2½ lb) potatoes, peeled
•   salt
•   ground black pepper
•   chopped parsley

Method

1. Butter a 20 cm (8 in) cake tin and line the base with greaseproof paper.
2. Slice the potatoes very thinly.
3. Arrange the potatoes in overlapping layers in the tin, brushing each layer with melted butter and sprinkling with seasoning.
4. When all the potatoes have been used, press the potatoes a little into the tin.
5. Cover the tin with foil and bake in a pre-heated oven for 1 to 1½ hours.
6. Turn onto a serving plate and remove the greaseproof paper. Sprinkle with chopped parsley and cut into wedges to serve.

Notes