Up-Side Down Potatoes

This is a up-side down potato cake
that is crisp on the outside and
meltingly tender on the inside.
When I make this for the family
I have to make more than just one.

Ingrdients:
1 teaspoon salt
1/2 teaspoon black pepper
4-6 tablespoons unsalted butter
3 pounds peeled russet potatoes, sliced thin
1 tablespoon unsalted butter, melted

Directions:
Preheat oven to 450 degress F.
Combine salt and pepper in a small bowl.
With a chefs knife or box grater,
slice the potatoes as thinly as possible.
Pat the potato slices dry on paper towels.
Melt 2 1/2 tablespoons butter in a 10-inch
cast-iron or ovenproof heavy
skillet over medium heat.
Arrange a single layer of potato slices,
slightly overlapping,
in a circular pattern in pan;
sprinkle with 1/4 teaspoon salt mixture.
Drizzle 1/2 teaspoon melted butter over potatoes.
Repeat the layers 5 times, ending with butter.
Press firmly with buttered foil to pack.
Cover and bake at 450 degrees F. for 20 minutes.
Uncover and bake an additional 25 minutes
or until potatoes are golden.
Loosen edges of potatoes with a spatula.
Place a plate upside down on top of pan;
invert potatoes onto plate and cut into wedges.