We have sliced potatoes and baked them for some time, they are delicious and versatile this way. I started doing it this way in my little skillet a couple months ago mainly just so they are held together better than slicing them partially through and hoping for the best.
The potatoes below and sliced, tossed in Yummy Chicken dry rub
and olive oil. Neatly places in a small greased skillet, some pads of butter on top and covered with foil. I baked them at 375 for almost an hour. Removed the foil, sprinkled them with mozzarella cheese and browned under the broiler. Once plated we ate it with sour cream, scallions and bacon chunks.
I am going to make this again in my large skillet for company. I think thin sliced onions would be really good as well as some fresh crushed garlic and bacon (like I had to say it) in between the slices and finishing it with parmesan or even pepper jack. The sky is the limit and this dish really presents itself well. Now that I have written this I may make some more this evening