Grease an oven safe small nonstick omelet pan or small cast iron skillet with butter. Place a layer of sliced potatoes on the bottom and sprinkle with cheese and lightly season with salt and pepper. Repeat this process until all the potatoes have been used, seasoning each layer lightly. Drizzle olive oil over top.
Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for 10 - 15 minutes, or until the potatoes are cooked through and tender. (check by piercing thru them with a fork)
Remove from the oven and let it sit for a few minutes before serving.
Place a plate over the top of the pan and invert the galette onto the plate. Cut into portions and garnish with extra blue cheese crumbles to serve.