Arrange the first layer of slices, overlapping, over bottom and up sides of the oiled skillet (this first layer becomes the top, see photo, so take a little extra time to arrange carefully). Brush potatoes in pan with some of the olive oil, sprinkle with salt and spread evenly with about one-third of the cheese. Sprinkle with about 1/3 of the chopped rosemary. Create another layer of potato slices. Sprinkle with oil, salt, cheese and rosemary. Press layers down. Create another layer of potato slices, oil, salt, cheese and rosemary. Press down and repeat layers until all potatoes are used and pan is full.