Preheat your pellet grill to 400°F.

Slice the potatoes thinly and uniformly using a mandoline.

Prep a grill-safe baking sheet with a large sheet of parchment paper, and then the olive oil.

Place the potatoes down in a single layer on the baking sheet. Flip them over so they are coated on both sides with the oil from the bottom of the pan.

Sprinkle with the "moss" seasoning.

Cook the potatoes for 10 minutes, until they are lightly browned on the bottom, and then flip each one over to cook the other side until it is also lightly browned.

Remove from the grill.

Prep a 1/4 sheet with parchment paper.

Sprinkle half the cheese onto the parchment.

Layer the cooked potato rounds onto the cheese, overlapping.

Top with the other 2 cups of cheese, as well as the crumbled bacon.

Reduce the heat on the grill down to 350°F.

Place the pan of potatoes into the grill and let cook for around 30-45 minutes, or until the cheese is fully melted and has crisped on the bottom, but not burned.

Remove from the grill and let cool for 5 minutes before slicing into strips and topping with sour cream and chives.