Categories: Sides

Ingredients

• 4 large russet potatoes, sliced 1/8 inch thick
• 1/2 tsp kosher salt divided
• 1/2 tsp black pepper, divided
• 1/2 cup plus 3 tbsp crumbled feta, divided
• 1/2 cup plus 3 tbsp grated Parmesan, divided
• 1/2 cup plus 3 tbsp shredded fontina
• 1 cup heavy whipping cream, divided
• Garnish: fresh oregano

Directions

1. Preheat oven to 400. Spray a 2 1/2 quart baking dish with cooking spray.

2. In prepared pan, layer one-fourth of potatoes. Sprinkle with 1/8 tsp salt and 1/8 tsp pepper. Top potatoes with 1 tbsp feta, 1 tbsp Parmesan, and 1 tbsp fontina. Drizzle with 1/4 cup cream. Repeat layers 3 times. Cover with foil.

3. Bake for 1 hour. Uncover and top with remaining feta, remaining Parmesan, and remaining fontina. Bake until cheese is golden brown, about 15 minutes more. Let stand for 10 minutes before serving. Garnish with oregano.

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