Preheat the oven to 220 degrees, briefly melt 25g of the butter in the microwave. Then distribute these evenly in an ovenproof pan with a diameter of 34 cm. Also brush the side walls of the pan with it.
Peel the potatoes and place in a bowl with cold water.
Melt the remaining 40 g butter briefly in the microwave.
Now you have to work in steps, always taking as many potatoes out of the water as you need for the layers. Also briefly pat the potatoes dry with a little kitchen paper. Then use a vegetable slicer to cut into 4mm thick slices. Now layer two layers of potatoes in the pan so that the slices also overlap a little and work from the outside in. Now sprinkle this layer with a quarter of the salt mixture. Spread two teaspoons of butter on top and sprinkle with two tablespoons of the parmesan.
Repeat this two more times until all the ingredients are used up. Finally, the potato slices should be sprinkled with parmesan. You should also make sure that there is no cheese right on the edge of the pan.
Now put the pan on the stove and heat it up. Turn the temperature down a little and fry the potatoes for about 3 minutes. Remove from heat, cover with the lid or aluminum foil and place in the preheated oven for 25 minutes. Then remove the lid or foil and bake to the end in another 25 minutes. Or until the top is golden brown in color. Take out, let cool down a little and serve.
The potatoes are a fine side dish, you can also serve them on a platter.
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