Preheat an oven to 375°F Butter an 11-inch round dish.
In a large saucepan over medium heat, combine the butter, clove, rosemary, thyme, sage, salt and pepper. Cook until onions are soft.
Peel the potatoes. Cut the potatoes into slices and stir the potato butter mixture.
Arrange some of the potato slices, partially overlapping, on the bottom of the prepared dish. Sprinkle generously with salt and pepper. Baste with herbed butter mixture. Continue to stack the potatoes and baste with butter mixture.
Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a sharp knife, about 45 minutes. Remove the foil and bake until golden brown (about 10) minutes more. Let rest use a spatula to cut it and serve immediately. Serves 6 to 8.