Preheat the oven to 400 degrees F.

Peel the potatoes and slice off the ends.

Cut into 1-inch slices.

Season both sides of the potatoes with kosher salt and pepper.

Heat a cast-iron skillet over medium-high heat.

Add oil and 4 tablespoons of the butter.

Sear the potatoes on one side until golden brown, about 4 minutes.

Flip the potatoes and add the broth, rosemary and garlic.

Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes.

Transfer the skillet to the oven and cook until fork-tender, about 30 minutes.

Garnish by grating the cheese and spoon the pan sauce all over the potatoes.