Preheat the oven to 400 degrees F.

Peel and trim the potatoes into a uniform cylindrical shape. Cut the cylinders into thin, 1/16-inch slices, preferably with a mandoline so that the slices are of uniform thickness.

Liberally brush an 8-inch saute pan with clarified butter and arrange the potato slices in concentric rings emanating from the center of the pan. Lightly brush each layer with clarified butter and season each layer lightly with salt and pepper. Place the potatoes on the stovetop and cook undisturbed over medium heat until golden brown on the bottom, about 3 to 4 minutes. Transfer the potatoes to the oven and cook until caramelized and cooked through, about 30 minutes, pressing the potatoes occasionally to compress and shaking the pan to keep the potatoes from sticking to the bottom.

Drain the excess butter from the pan and turn the potato cake out onto a cutting board. Slice into quarters and serve with the Pan-Roasted Chicken with a Chasseur Sauce and the Glazed Carrots