FONTINA POTATOES

 

A “side” for any occasion!)

Serves: 4

Prep: 15 minutes

Cook: 45 minutes (approx.)

2 Medium Potatoes ( I like Yukon Gold), peeled

1 Large Sweet Potato, peeled

1 Pear, peeled

Salt and Pepper

½ C. Grated Parmigiano-Reggiano or Montasio Cheese

1 1/2 C. Grated Fontina Cheese

¾ c. Whole milk

Slice your peeled potatoes, sweet potatoes, and pear VERY thinly.

Oil a baking dish.

Make a layer of potatoes and sweet potatoes together. Add salt and pepper.

Sprinkle with ¼ c. Parmigiano and follow with ¾ c. Fontina.

Next add a layer of the sliced pear.

Place one last layer of potatoes and sweet potatoes over the pear.

Add salt and pepper to taste.

Finally, sprinkle with the remaining Parmigiano and Fontina.

Pour the milk over the top.

Bake at 350 degrees for about 45 minutes until potatoes are fork tender and top is golden.

Remove from the oven and serve hot!