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.