This was really yummy, Fontina is such a nice creamy cheese – it was a pleasure to eat, but a nightmare to clean up 😉 Be sure not to let your plates sit around before washing.
- 2 lbs baking potatoes
- 1 T butter
- 1 cup shredded Fontina cheese
- 2/3 cup grated Parmesan cheese
- 1 cup chicken stock (use any tasty stock)
Grease 9-10” baking dish with butter. Preheat oven to 325
Be ready to assemble this dish so your taters don’t discolor. Otherwise, you’ll have to soak them in a bowl of cold water and then drain and dry on toweling. Slice potatoes into thin rounds, layer in circles, slightly overlapping. Sprinkle with salt and small handful of cheeses. Repeat layering until you have used all the potatoes and cheese, finishing with the cheeses. Pour stock over the surface. Bake until the potatoes are tender and the top is slightly golden, about 1-1/2 hours. I covered mine with aluminum foil for the first half of cooking, the removed for browning.