6 c. thin potato slices
3 T. oleo
1 c. Parmesan cheese
Chopped chives
Rinse potatoes, dry on paper towel. Brush 1 tablespoon oleo on bottom and sides of a pie tin. Toss potato mixture with remaining oleo and 3/4 cup cheese. Arrange potato mixture on bottom and side of pan; sprinkle with remaining cheese. Bake at 400° for 1 hour. Loosen potato from sides and bottom of pie tin. Invert immediately onto serving plate; sprinkle with chives. Serves 6.