6 lg. potatoes (3 lbs.), peeled
1/3 c. olive oil
2-4 tbsp. rosemary
1 tsp. salt
1 tsp. pepper
1 c. cheese Parmesan

Mix potatoes, oil, rosemary, salt and pepper in large bowl. Cut potatoes 1/8 inch thick, arrange over lapping layers in spring pan. Sprinkle 1/2 cup cheese - top with 1/2 of remaining potatoes and then cheese - top with the rest of potatoes. Bake 1 hour at 400 degrees until golden in greased 8 x 9 1/2 inch springform pan placed on a greased jelly roll pan.

Cool - use knife to loosen edges and spatula for underneath. May be made 2 days ahead, cover and refrigerate. Room temperature to serve.