The Idaho Potato® folks whipped up this tasty recipe.

• 1/2 stick butter, cut in small pieces and divided
• 4 8-ounce Idaho Potatoes, scrubbed
• 2 medium tomatoes, washed and cut into thin slices
• Salt and pepper to taste

Over medium-low heat, in a 10-inch ovenproof skillet, melt half the butter. Remove from heat and allow to cool. In a food processor fitted with a slicing disk, slice potatoes very thinly. Arrange potatoes in overlapping circles in the buttered skillet. Sprinkle potatoes with salt and pepper. Top with tomato slices arranged in a circle. Cover skillet and place over medium-high heat for five minutes. Reduce heat to medium and continue to cook, covered, for 15 minutes. Preheat broiler with oven rack five inches from the heat. Remove skillet cover, top pie with remaining butter. Broil about six minutes, checking for doneness after four minutes. (Note: Use an oven mitt to remove skillet from oven.) Potatoes should be browned and crisp.

To serve, slide a spatula under the pie. Cut in wedges.