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Using a mandolin, slice the potatoes into thin rounds.
Prepare a baking tray by lining it with parchment paper and lightly rubbing it with olive oil.
Sprinkle a layer of breadcrumbs over the parchment paper.
Arrange a layer of the sliced potatoes on top of the breadcrumbs.
Add slices of mortadella and provolone cheese over the potato layer.
Place another layer of potato slices on top to create the final layer.
Top this layer with more breadcrumbs and a generous amount of grated cheese.
Drizzle olive oil over the top, ensuring to coat the sides as well.
Bake in the oven until the crust is crispy and the cheese is melted and golden.