Heat a frying 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 1/4 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 1/3 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 1/3 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!