Peel the potatoes using a vegetable peeler, then slice them into 1/4-inch thick rounds with a chef's knife or potato slicer. Place the sliced potatoes in a mixing bowl.
Toss the potato slices with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper.
Bake the potatoes in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden brown and crispy around the edges. Listen for a gentle sizzling sound and observe the edges turning crisp and brown.
While the potatoes bake, cook the bacon strips in a skillet over medium-high heat until crispy, about 6-8 minutes. Drain on paper towels and crumble into small pieces.
Once the potatoes are done, layer them in an oven-safe dish or bowl. Sprinkle half of the shredded cheese over the hot potatoes, then add the crumbled bacon on top. Return to the oven for 5 minutes or until the cheese is melted and bubbly.
Finish by sprinkling the remaining cheese over the melted cheese and allowing it to melt, creating a golden, gooey surface. Serve hot, optionally garnished with additional bacon and chopped herbs.
