Hasselback Potato Casserole Recipe

Preheat oven to 375 degrees F. Brush a 9-by-13-inch baking pan with butter or cooking spray. Set aside.
Bring a large pot of salted water to a boil.
As the water comes to a boil, scrub the potatoes under cold water with a vegetable brush. Use a mandolin (or a sharp knife) to slice potatoes into evenly sliced rounds (approximately 1/8-inch).
Transfer the potatoes to the pot of boiling water and boil for 3 minutes. Immediately drain and rinse potatoes in cold water. Remove potatoes from the pot and lay them out on a large towel. Gently pat dry.
Arrange the potato slices vertically in rows (like poker chips) until the baking dish is filled completely.
In a small bowl combine the fresh minced rosemary, thyme, sage, parsley, garlic, salt, and black pepper. In a separate microwave-safe bowl, melt the butter.
Drizzle half of the melted butter over the potatoes followed by the garlic herb mixture (to really get the herbs mixed in with the potatoes, you may need to use your fingers to carefully separate the potatoes, sprinkling the herbs trapping them in the layers). Drizzle the remaining butter over the top of the potatoes and finish to sprinkle with the shredded cheese.
Transfer the potatoes to the oven and bake for approximately 1 hour, or until edges are crispy and brown, rotating the pan every 15-20 minutes.
Remove from oven and allow to cool slightly before serving.