2 medium-large Idaho potatoes
¾ pound Montasio cheese
2 tablespoons unsalted butter
Salt and freshly ground pepper, to taste
In water to cover, boil the potatoes in their skins for 25-30 minutes, keeping them on the firm side. While the potatoes cook, remove rind from the Montasio and cut the cheese in small dices. When the potatoes are cool enough to handle but still warm, peel and slice them 1/4-inch thick. Melt the butter in a 10-inch nonstick skillet. Turn off the heat, arrange the potatoes, slightly overlapping the slices, in concentric circles, working from the center outward and covering the bottom of the pan. Season with salt and pepper, sprinkle evenly with cheese, and cook, covered, over moderate heat until browned on the bottom, about 8 minutes.
Invert a large plate over the uncovered pan and then invert the potato cake onto the plate. Slide potato cake back into pan and cook uncovered until the cheese browns, about 8 minutes longer. Once again invert the potato cake onto the plate and pat it with paper towels to remove any excess grease. Cut into 4 wedges and serve. For a more appealing presentation, the ingredients can be divided into four parts, cooked separately in 5-inch pans, and served as individual cakes.