Fancy Potato Pancake with Herbed Sour Cream

I personally LOVED this Rachael Ray recipe. Of course, I do love anything that involves potatoes :-). I liked the crispy top and the soft under layer and I especially loved the herbed sour cream!

6 T butter, melted
3 large yellow-fleshed potatoes, such as yukon gold (I used 6 small russets I had in the pantry)
1/4 c chopped flat-leaf parsley
Salt and pepper
1 c sour cream (I used FF)
3 T finely chopped chives
3 T finely chopped fresh dill (used 2 T of dried dill)
1 T lemon juice, plus 1 teaspoon finely grated lemon peel (I used my little plastic lemon juice)

1. Preheat the oven to 400°. Brush a large, ovenproof nonstick skillet with some of the melted butter and heat over medium-low heat. Using a handheld slicer fitted with a guard, slice 1 potato into 1/16-inch-thick slices. (I don't have one and just sliced as thinly as I could) Starting at the center of the prepared pan, arrange the slices in overlapping concentric circles to cover the bottom. Using a spatula or your palm, firmly press the potatoes. Top with one-third of the remaining melted butter and one-third of the parsley; season with salt and pepper. Repeat with the remaining potatoes, butter and parsley, pressing down each layer.
2. Increase the heat to medium; cook the potato cake until the bottom forms a golden crust, about 5 minutes. Cover with foil and bake for 15 minutes. Remove the foil, increase the oven temperature to 450° and bake until cooked through and golden, 15 to 20 minutes.
3. Meanwhile, in a small bowl, combine the sour cream, chives, dill, lemon juice and lemon peel; season with salt and pepper.
4. Slide the pancake onto a plate, cover with a platter and invert. Cut into wedges and serve with the herbed sour cream.