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danielleleeem
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Preheat the oven to 400F.
Place a 10 inch non-stick oven proof skillet over medium heat and add in the butter. Swirl to melt the butter, while also coating the pan. Pour off the melted butter into a heat proof dish (the goal is to pour off the butter to use later while also greasing the pan).
Layer in the sliced potatoes to cover up the bottom of the pan in an even layer. Brush with the melted butter and season lightly with salt.
Repeat step 2, pressing down on the potatoes after each layer so they are very compact, until all the potatoes have been used (make sure to also brush the last layer of potatoes with butter as well.)
Place the pan over medium heat and cook until browned, 12-15 minutes.
Transfer to the oven to cook until the potatoes are cooked through and fork tender, 20-25 minutes.
Drain off any excess oil from the pan.
Carefully flip the potatoes out of the pan onto a plate. Carefully slide the potatoes back into the pan. Cook over medium heat to crisp the bottom, 8-10 minutes.
Slide onto a platter and top with finely grated fresh horseradish, lots of parm, chives, freshly cracked black pepper and flake salt if desired.