Peel all the potatoes carefully. Use a mandoline to slice them into 1/8-inch thick rounds. Do not soak them in water. The starch helps the layers stick together later.

Place the butter in a small saucepan over low heat. Let it melt completely until it is liquid. You can also use a microwave-safe bowl for this step. Set it aside.

Place the potato slices in a large mixing bowl. Pour most of the melted butter over them. Add the salt and pepper. Toss gently with your hands to coat every single slice.

Brush the bottom of your skillet with some extra butter. Place one potato slice in the very center. Arrange more slices in a circle around it. Overlap them like scales.

Continue layering the potatoes in circles. Keep the layers even and flat. Press down firmly with your hands as you go. This helps the dish hold its shape after cooking.

Finish with a neat layer of potatoes on top. Pour any remaining butter from the bowl over the skillet. This extra fat ensures a deep golden crust on the bottom.

Place the skillet over medium-high heat for about 5 minutes. You should hear the butter sizzling. This step starts the browning process for the bottom crust.

Cover the skillet tightly with aluminum foil. Place it in a preheated oven at 425°F. Bake for about 30 minutes. This softens the potatoes in the middle.

Remove the foil from the skillet. Bake for another 20 to 25 minutes. The potatoes are ready when they are tender and the edges are very dark gold.

Let the pan rest for 5 minutes. Place a large plate over the skillet. Carefully flip the pan over. The Potatoes Anna should slide out as a beautiful cake.