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4-5 medium size potatoes, peeled or if you scrub them well you can leave the skin on 4 Tbs. butter 1/2 cup grated Parmesan cheese 1/2 cup Asiago cheese, shredded (if you don't have Asiago you could use shredded Parmesan or Swiss) 2 Tbs. Extra Virgin Olive Oil salt black pepper 1/2 tsp. garlic powder 1/2 tsp. seasoned salt
Spray a shallow baking dish well with nonstick baking spray. You can even use a deep pie plate. She used her quiche pan. Slice the potatoes in the thinnest slices you can get. If you have a mandolin, that works great, otherwise just use a good sharp paring knife and slice very thin. If they are too thick, they won't cook through and crisp in the cooking time given here. Layer half of the potatoes in the pan. Sprinkle with salt and black pepper. Slice half the butter in thin slices and lay over the potatoes. Sprinkle with half of the Parmesan cheese.
Repeat another layer with the remaining potatoes, butter and Parmesan cheese. Sprinkle with salt and black pepper and the garlic powder and seasoned salt. Sprinkle the remaining Parmesan cheese and top with the shredded Asiago cheese. Drizzle the top with the olive oil, it's make the top crisp nicely. Place in a preheated 400 degree oven for 30 minutes. Move to the top rack for 10 minutes longer to allow the top to get brown and a little crispier. Remove and serve immediately!
OPTIONAL COOKING TIP: If you are grilling out, these have been cooked on the grill. Place them in an aluminum throw away type pan and follow the recipe instructions just like for the oven, except cover with foil and cook for about 20 minutes. Carefully remove the pan to a plate and uncover. They won't crisp as much on top, but will still be really good and you don't even have to turn the oven on.
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