My friend, Cathy wrote to me today requesting the "recipe" for the potatoes I serverd her when last she was in town. I really don't have much of a recipe but the technique is easy enough but I have no photos of these spuds.
3-4 Medium Potatoes sliced paper thin
1/2 c grated cheese like Fontina, White Cheddar, Parmesan
1-2 T olive oil
up to 1/2 c heavy cream
salt and pepper
I generally have a few extra spuds laying about. It does not take many, maybe 3 medium sized ones. I use my small hand held mandolin on the thinest setting and slice the potatoes. I usually have Yukon Golds but small reds are nice to and the occasional Idaho. Anyway, slice a nice pile of potatoes and get a large non stick skillet ready with a bit of olive oil. The nice thing about this is, if I don't have a lot of spuds or it's just me and the Mrs., I can just center the spuds in the pan.
Starting in the center, I layer the potatoes in a spiral, as many layers as potatoes I have (I add a bit of salt now and then also). I let these brown nicely, undisturbed, checking after 5 or 10 minutes. I use the large pancake spatula nad turn the whole thing over to brown the second side. If it breaks up its ok. Just put brown side up and let them cook again. When getting close to done, (check 'em with a fork) I flood the pan and top with a bit of heavy cream, enough to cover the bottom and then add grated cheese. In this case I had White Cheddar on hand but I have used Fontina and /or Parmesan before with great reults. I cover the whole thing with a lid, turn the flame very low and allow the cream to thicken and cheese to melt. about another 5 minutes. I cut the servings like a pie. A bit of cracked pepper on top does not hurt. Delish.
Next time I make them, I will post a picture since there is nothing close on line I can find.