Peel all of your Yukon Gold potatoes. Use a sharp vegetable peeler for this. Remove all of the brown skin. This makes the final dish look pretty.

Slice the potatoes into very thin rounds. Use your mandoline slicer for this part. The slices should be about one-eighth inch. Thin slices create the best texture.

Melt the butter in your small saucepan. Use low heat so it stays clear. Do not let the butter turn brown. Set the melted butter aside for later.

Brush your cast iron skillet with butter. Use a generous amount of butter here. This prevents the potatoes from sticking. It also starts the bottom crust.

Place one potato slice in the center. Arrange more slices in a circle around it. Overlap the slices like a flower. This is the base of your dish.

Brush the first layer with more butter. Sprinkle a little salt and pepper. Add a second layer of potato slices. Repeat this until all potatoes are used.

Place the skillet on the stove top. Turn the heat to medium-high. Cook the potatoes for five minutes. This browns the bottom of the dish.

Cover the skillet with a tight lid. Place it in a hot oven. Bake it at 450 degrees for twenty minutes. This softens the middle of the potatoes.

Remove the lid from the skillet now. Bake for another fifteen minutes. This makes the top layer very crispy. The potatoes should feel very tender.

Take the skillet out of the oven. Let the potatoes rest for five minutes. Carefully flip the dish onto a plate. Serve it while it is hot.