1 1/2 lbs Yukon Gold potatoes, thinly sliced
1 1/2 lbs red potatoes, thinly sliced
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground allspice
3 cups light cream
1 1/2 cups shredded fontina cheese
1 tbsp. chopped fresh parsley

Line 2 baking sheets with paper towels.

In a pot, combine potatoes with enough salted water to cover. Bring to boil, drain immediately.

Arrange in single layer on paper toweled lined baking sheets. Whisk flour, Parmesan, salt, pepper, allspice into light cream.

In a shallow 2-1/2 quart baking dish, layer 1/2 the potatoes with 3/4 cup fontina cheese. Pour light cream mixture over cheese. Top with remaining potatoes, remaining light cream mixture, sprinkle with remaining fontina cheese. Cover with foil.

Preheat oven to 350°F. Bake, covered, until potatoes are tender, 1 hour and 10 minutes. Uncover, bake until lightly browned, 25 minutes. Sprinkle with parsley.

Submitted by: Sherry Monfils