Scrub the potatoes and then slice them crosswise into thin slices but don't slice all the way through. This is made easier by lining up chopsticks or wooden spoons on either side of the potato to stop your knife from going all the way down.

Melt the butter and optional salt.

Place the potatoes on a baking tray lined with foil.

Spread the butter across the top of the potatoes and gently open the slices so the butter gets inside as well.

Bake at 425 for 40 minutes or so.

Pull the potatoes out of the oven and top with bread crumbs and grated cheese.

Bake another 20 minutes or so until done to your liking.