Potatoes à la Crême (Hot)
Having washed and peeled the number of potatoes required, cut them into very thin slices and as much the same size as possible. Place them in cold water for ½ hour, then drain them and dry on a soft clean cloth. Have ready a fireproof dish with a closely-fitting lid, butter the bottom and sides of it, and place a layer of potatoes in it, laying them to overlap each other, and also to stand round the sides, place on these a layer of soft butter, and a sprinkling of salt, and continue in this way until the dish is full, ending with a layer of butter. Place the lid on firmly, and place the dish in a moderate (350 deg.) oven for ¾ of an hour.