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Preheat oven to 200'C.
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Wash potatoes, but don't peel, and slice very thin (best done using a mandolin) Pat the potatoes dry using paper towel.
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Line a 20cm cake tin, pie dish or any similar sized dish with baking paper.
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Place potatoes from the outside in, overlapping slightly to cover the base of the dish, brush with butter and season to taste.
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Repeat step 3 until half the potatoes are used.
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Sprinkle half the cheese over at this time.
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Repeat step 3 again until all the potatoes are used up, ending with butter.
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Sprinkle the remaining cheese over the top.
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Wrap in foil and cook for 20 minutes.
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Remove the foil and cook for another 10-15 minutes until crispy and browned on top and edges.
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Remove from the oven and flip onto a serving plate, remove the baking paper and cut into wedges for serving.
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