• Preheat oven to 400℉. Line an 18x13 inch metal baking sheet with parchment paper. Lightly coat the parchment with olive oil and set aside.
• To a large bowl, add your grated potatoes, pecorino, flour, cornmeal, spices, oil and water and mix together until combined and a thick mixture forms. Transfer the mixture onto the baking sheet and spread out evenly. I used a piece of wax paper to be able to spread it out with my hands in a rolling outward motion. The rectangle should be about 12 x 14 inches.

Top Layer:

• Slice your potatoes THINLY with a mandoline and pat dry. Next arrange the sliced potatoes on top of the mixture evenly, with the slices overlapping slightly - think shingles on a roof top. Add salt, pepper to taste, parmesan, a drizzle or spray of olive oil on top. Bake for 20 minutes at 400℉ and then lower temperature to 350℉ and bake for an additional 15-20 minutes or until golden brown.