4 medium potatoes, peeled and thinly sliced

1 teaspoon salt, adjust to taste

1/2 teaspoon freshly ground black pepper

2 teaspoons dried Italian herbs (or fresh thyme/rosemary)

3 tablespoons olive oil, extra virgin recommended

1 cup Parmesan cheese, shredded

Optional for Serving:

1 cup sour cream

1/2 cup fresh herb yogurt sauce

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Preheat oven to 375°F (190°C).
Slice potatoes thinly using a mandoline for even cooking.
In a large bowl, combine potato slices with olive oil, salt, pepper, and Italian herbs. Mix gently.
Fold in shredded Parmesan until evenly distributed.
Line a baking sheet with parchment paper and place a 10-inch springform pan on top. Fill the pan with the potato mixture, then remove the springform ring.
Bake for 50–55 minutes, until the top is golden brown and potatoes are tender.
Let rest for 5 minutes before slicing. Serve optionally with sour cream or herb yogurt sauce.

Cheese Swap: Replace Parmesan with Gruyère or aged cheddar.

Herb Boost: Use fresh chives or dill instead of Italian herbs.

Veggie Additions: Include bell peppers, spinach, or other vegetables.

Sweet Potato Twist: Substitute half the potatoes with sweet potatoes.

Spice it Up: Add smoked paprika or cayenne for mild heat.

Nutty Surprise: Mix in chopped walnuts or pecans.

Mediterranean Flair: Add olives and sun-dried tomatoes.

Gluten-Free: The recipe is naturally gluten-free; Parmesan is optional for a lactose-free twist.