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AlbertBevia
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Heat a fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
After 2 minutes add in the sliced garlic, mix with the olive oil, once lightly sauteed, about 1 minute, remove from the heat, pour the garlic and olive oil into a sieve with a bowl underneath, reserve the garlic and olive oil
Wash and pat dry the potatoes, then cut each one into ¼ inch (.625 cm) thick rounds
Line a baking rack with parchment paper, add the slices of potato, all in a single layer
Brush the reserved garlic infused olive oil all over the potatoes, then season with sea salt & black pepper
Add into a preheated oven, bake + broil option (same an a convection oven) 220 C - 425 F
After 30 to 35 minutes and the potatoes are fully cooked through and crispy, remove from the oven and let them rest for a couple minutes
Add ⅓ of the potatoes into an oven-proof fry pan (you can also use a casserole dish), all in a single layer and stacked around each other, top off with ⅓ of the shredded manchego cheese, some slices of the sauteed garlic and a pinch of dried rosemary, continue in this method until fully assembled
Add the pan into the preheated oven (same temperature) for 5 minutes or until the cheese is melted, remove from the oven and serve at once, enjoy!