• 2 1/2 pounds russet potatoes, sliced
  • 2 cups mozzarella cheese, shredded
  • 3/4 cup parmesan cheese, shredded
  • 3/4 cup provolone cheese, shredded
  • Salt Pepper

Mix together the cheeses and set aside.

Slice potatoes lengthwise so they are about ¼ inch thick, place them in a bowl of water as you go.

Preheat oven to 325 F. Spray a 9×9 inch baking pan and cover the bottom of the pan with parchment.

Working in small batches, put potato slices in a salad spinner to remove any excess water. Arrange in a single layer on the bottom of prepared pan. Sprinkle with cheese mixture and a pinch of salt and pepper. Repeat layers until you have used all of the potatoes and cheese. Be sure that your top layer is the cheese mixture.

Cover pan with foil and bake for 28-35 min or until the potatoes are cooked.