Preheat oven to 400° F.
Peel potatoes; slice 1/8-inch thick (See Note 2). Place in cold water until ready to use.
Drain potatoes; place in single layers on paper towels to dry completely.
Heat 2 tablespoons of clarified butter over medium heat in a 10-inch nonstick oven-proof skillet. When hot, arrange 1/3 of the potatoes in a layer by starting at the outside of the pan and overlapping the slices in a clockwise fashion.
Sprinkle 2 teaspoons of clarified butter, 1/8 teaspoon of salt, and a pinch of black pepper on potatoes. Sprinkle with half of the shredded Swiss cheese.
Repeat with half of remaining potatoes, 2 teaspoons of clarified butter, 1/4 teaspoon of salt, a pinch of black pepper, and remaining Swiss cheese.
Finish with a layer of the remaining potatoes. Sprinkle with remaining clarified butter, remaining salt, and remaining pepper.
Cook for 20 minutes over medium heat to brown the bottom of the potatoes.
Place a piece of parchment paper on top of potatoes, and a heavy weight. Press down to compress the potatoes. (See Note 3)
Cook for 20 minutes in preheated 400° F oven. Remove from oven; press weight with a dish towel or pot holder to compress potatoes. Remove parchment paper and weight; return potatoes to oven for 20 additional minutes.
Remove from oven. Carefully loosen sides and bottom of potatoes with spatula. Invert on serving plate. Cut into wedges and serve. (See Note 4)
Yield: 6 to 8 servings.