Preheat your oven to 375°F (the recipe has been adjusted from 370°F for a standard US oven setting).

Wash the potatoes, then peel them completely. Using a sharp knife, slice the potatoes very thinly (about ⅛ inch thick).

Coat the bottom of a large baking dish with the olive oil, spreading it evenly with your fingers or a paper towel.

Arrange ⅓ of the potato slices in an even layer on the bottom of the dish, slightly overlapping them. Sprinkle with about ½ teaspoon salt and ¼ teaspoon pepper.

Place the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or heavy rolling pin, gently pound the chicken until it's about ½ inch thick. Slice the flattened chicken into strips about 2 inches wide.

Arrange half of the chicken strips in a single layer on top of the potatoes. Sprinkle with ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon of the dried herbs. Spread about ⅓ cup mayonnaise evenly over the chicken layer.

Add another ⅓ of the potato slices, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

Place the remaining chicken strips on top, season with the remaining salt, pepper, and herbs. Spread another ⅓ cup mayonnaise over this chicken layer.

Arrange the remaining potato slices on top. Spread the remaining mayonnaise over the potatoes.

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.

After 45 minutes, carefully remove the foil (watch out for hot steam). Pierce the potatoes with a fork to check if they're tender. If the potatoes are still firm, cover again with foil and bake for an additional 15-20 minutes.

Once the potatoes are tender, remove the foil if you haven't already, and sprinkle the shredded cheddar cheese evenly over the top.

Return the uncovered dish to the oven and bake for 15 more minutes, until the cheese is melted and starting to brown.

Remove from the oven and let rest for 5-10 minutes before cutting into portions and serving.