• Cooking Time: 25
• Servings: 4
• 4 Peruvian Blue potatoes
• 4 Red potatoes
• 4 Yukon Gold Potatoes
• 2 TB Fresh Dill; Chopped
• 3 TB Fresh Flat Leaf Parsley; Chopped
• 3 TB Olive Oil plus more (If using a cast iron pan, oil the pan)
• Ground pepper
• Salish Salt
• Optional - Sprinkle with Parmagiano-Reggiano

1. Using a mandolin or food processor, cut potatoes into 2 mm disks.
2. Place in a bowl with dill, parsley and 3 TB olive oil.
3. Toss to coat.
4. Preheat oven to 375 degrees
5. Lay down 3 layers of concentric rings, sprinkle each layer with Salt and Pepper.
6. Sprinkle with optional Parmagiano-Reggiano
7. Drizzle olive oil over the top.
8. Bake in the oven for 20-25 minutes.

Not so much a recipe, but more of a preparation. This serves 4 people... Cause I only have 4 little cast iron Au Gratin pans