Peel and slice potatoes into 1/4-inch thick slices one at a time, placing the slices in cold water.

Heat a large non-stick skillet with 3 Tbs olive oil on medium high heat.

Drain potatoes and dry in a towel.

Working quickly, place a layer of potato slices in skillet so that they overlap slightly, then place another layer on top.

Place a layer of cheese, then a layer of potatoes. Drizzle with remaining tablespoon of olive oil. Season with pepper and salt.

Cook on medium heat for 3 to 5 minutes longer, to crisp up the bottom. Then reduce heat to low, cover, and cook 45 minutes, or until a sharp knife pierces potatoes easily.

Use a spatula to loosen potatoes, and invert unto plate.