Brought these to the summer potluck and three people followed me to my car asking what was in them.

Ingredients

2 1/2 pounds thick-sliced Blazer Russet potatoes, cut into 1/2-inch rounds

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

2 1/2 cups shredded sharp cheddar cheese 

Directions

1. Wash and dry the russet potatoes, then slice them into even 1/2-inch rounds so they cook at the same rate. In a large bowl, toss the potato rounds with the olive oil, salt, and black pepper until evenly coated.