Ingredients

• 2 pounds russet potatoes (about 4)
• 2 tablespoons olive oil
• 1/4 pound maytag blue cheese, crumbled (1 cup)
• 1/4 pound parmesan cheese, finely shredded (1 cup)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups heavy cream

Directions

1. Preheat oven to 375F.
2. Peel potatoes and slice paper-thin crosswise (slightly less than 1/16" thick) or as thin as you can manage.
3. Transfer spoon to a lightly oiled 3-quart shallow baking dish, spreading them in an even layer, then sprinkle evenly with one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Make 1 more layer each of potatoes, cheeses, and seasoning in same manner, then top with remaining potatoes and remainaing cheeses (Do not season top layer).
5. Pour cream evenly over top, pressing evenly to make sure the cream gets into all pieces and layers of the dish.
6. Cover tightly with foil.
7. Bake in middle of oven for 45 minutes.
8. Increase oven temperature to 400F, then remove foil and bake until top is golden brown, 12-15 minutes more.
9. Let stand 15 minutes before serving.
10. If blue cheese is not to your preference, you can replace it with more parmesan or romano cheese.