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If you don't have mashed potatoes, you'll need to start there. When I'm making mashed potatoes, I always make double so I can make potato pie the next day. For reference, you need about ½ bag of potatoes.
To your mashed potatoes, add 1 cup of Parmigiano-Reggiano and 3 beaten eggs. Stir well.
In a pie dish, drizzle a tbsp of olive oil and sprinkle bread crumbs on the bottom.
Spoon out the potato mixture to cover the bottom of the dish and flatten with your hands.
Cover the potatoes with Sliced Provolone.
Top the pie with another layer of potatoes.
With a fork, make little divets on the entire top of the pie.
Sprinkle with bread crumbs and more grated cheese.
Bake at 350 for 20-30 minutes or until golden.
Allow pie to rest for 10 minutes before serving.