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Preheat the oven to 425°.
Peel and thinly slice the russet potatoes.
Keep the potatoes in a container of cold water while slicing the other ones.
Drain and rinse the sliced potatoes well under cold water.
Thoroughly dry the potatoes using a flour-sack towel or paper towels.
Add 2 tablespoons of butter to a 6” or 8” cast-iron skillet or non-stick pan over low to medium heat.
Working from the inside out layer the sliced potatoes to fan out over the pan.
Drizzle on some melted butter and then season with salt and pepper.
Shake the pan a little bit to ensure nothing is sticking and then repeat the layer of potatoes, butter, salt, and pepper 3 more times to make 4 total layers.
Using another same-size pan press the potatoes down to flatten them out and compress them.
Cover with foil and bake for 20 minutes at 425°.
Remove foil and bake for another 20 to 25 minutes or until well browned on top and cooked throughout.