Thoroughly grease a non-stick baking tray with room temperature butter, and set it aside.

Wash the potatoes thoroughly and remove any eyes or sprouts. I left the skins on my potatoes, but you can peel them if you prefer.

Slice the potatoes very thinly. A mandoline is the perfect tool for this (always use the finger guard!) - or, if you don't have a mandoline, you can use a sharp knife. Avoid rinsing the potato slices because the starch helps them stick together during cooking.

Preheat the oven to 180°C (Gas Mark 4 / 350°F).

On the greased baking tray, form a circle with overlapping potato slices, measuring about 4 inches across. Dot the potato circle with pinches of butter, and sprinkle with finely grated parmesan, chopped chives, and a small pinch of pepper.

Repeat these layers (potato, butter, cheese, chives, pepper) on top, two more times, to create a stack of Potatoes Anna.

Repeat with the remaining ingredients to create a total of 6 stacks.

Bake in the oven for around 30 minutes, until the potatoes are tender and the edges are crispy and browned. Serve with additional fresh chives, if desired.