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Based on a recipe from The Best of France by Evie Righter.
Preheat oven to 450°F.
Melt the butter.
Grease the bottom and sides of a heavy cast-iron pan with 2 tbsp butter.
Slice the potatoes using a food processor.
Carefully lay down a layer of potatoes into the bottom of the pan. Drizzle a little butter over the first layer and sprinkle with salt and paper. Continue to add layers of potatoes covered with butter and salt and pepper. The remaining layers don't need to be neat. Cover with a buttered round of foil and place another cast-iron frying pan on top.
Cook over medium heat for 3 minutes. Transfer to the oven. Bake for 30 minutes, remove the second frying pan and the foil, and bake for another 20 minutes. Use a spatula to loosen the cake from the pan before inverting onto a serving plate.
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