5 large russet potatoes (with skin on)
1 (8 oz.) pkg. cream cheese
1/2 cup fresh sliced fruit*
1/2 cup (1 stick) cold salted butter
1/4 tsp. salt
1/4 tsp. pepper

Slice potatoes thinly across to produce discs. You should garner roughly 15 discs per potato. Slice your fruit to near potato thinness.

Line a 9x9-inch baking pan with tin and layer 1/2 of your potatoes to make your base. Flatten your cream cheese and cover potatoes. Layer fruit over cheese and cover with remaining potatoes. Slice your butter and add evenly over. Grate your salt and pepper over and cover with foil.

Bake at 400°F for 65 to 80 minutes or until top of package pressed gives easily. Enjoy!

Submitted by: E. Ronakov