Baked Pecorino Fresco, Layered Potatoes and Breadcrumbs

• 2 cups plain bread crumbs
• 1 medium clove garlic, lightly crushed
• 1 teaspoon kosher or sea salt
• Ground black pepper
• Whole leaves from 1 bunch flat-leaf parsley (1/2 cup)
• 1.5 pounds potatoes, such as Yukon Gold (preferably older potatoes)
• 1 cup olive oil (not extra-virgin)
• 8 oz. (1 package) TheCheeseGuy pecorino fresco cut into 1/4-inch-thick slices
• 1/2 cup TheCheeseGuy grated Parmesan or grated Pecorino Romano

Preheat the oven to 400 degrees. Get a 9-by-13-inch baking pan. Combine the bread crumbs, garlic, 1/3 teaspoon of the salt, a generous amount of ground black pepper and the parsley in a medium bowl and toss. Let the mixture sit while you prepare the potatoes. Peel the potatoes and cut them into 1/4-inch-thick slices. Pour half the olive oil into a large baking pan. Arrange one layer of potatoes in the bottom. Sprinkle them with a third of the remaining teaspoon of salt. Remove the garlic from the bread crumbs (reserve for another use, if desired). Scatter one-third of the bread-crumb mixture over the potatoes. Sprinkle with a third of the grated parmesan or pecorino romano. Top with half of the pecorino fresco. Arrange a second layer of potatoes over the pecorino; sprinkle with a third of the remaining salt. Top with a third of the bread-crumb mixture, a third of the grated parmesan or pecorino romano and the remaining pecorino fresco. Make a third layer of potatoes; sprinkle with the remaining 1/3 teaspoon of salt. Top with the remaining bread-crumb mixture and the remaining grated parmesan. Drizzle the remaining oil over the potatoes. Bake uncovered for 1 1/2 hours, or until the potatoes are very tender and the bread crumb topping is a golden-brown. Let it sit for 5 minutes. Drain some of the oil by carefully tipping the pan. Cut the potatoes into wedges and serve immediately.