Prepared in 10 minutes or less plus 40 minutes to bake.
Preheat oven to 350°F.
Slice new potatoes into very thin rounds. Mix the potato rounds with the butter and potato starch. Season generously with salt and pepper.
Grate the Beaufort cheese into a small bowl.
In a non-stick round 8-inch pan, pack half the potato rounds closely together forming a rosette.
Cover with a layer of celery strips followed by a layer of Beaufort cheese.
Finish top with potato rosette. Bake for 40 minutes.
Unmold from pan onto serving platter immediately and serve. Serves 4.