• 1 lb. small red, gold and blue potatoes, cut into 1/8-inch slices
• 1/4 cup Fontina or Jarlsberg cheese, shredded (I used  1/2  instead of a 1/4  cup of Jarlsberg as the recipe needed more cheese)
• 2 large shallots, finely chopped
• 1 tbsp. fresh parsley, minced
• 2 tsp. fresh rosemary, minced
• 2 cloves garlic, minced
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper

Preheat the oven to 425°F.  Separate ring and bottom of a 9-inch springform pan.  Place the ring on a parchment lined baking sheet.  Spray the bottom of the ring and the parchment paper with a nonstick spray.

Combine fontina or jarlsberg, shallots, parsley, rosemary, garlic, salt and pepper in a small bowl.

Slice the potatoes and arrange half of the potatoes inside pan ring in concentric circles, overlapping slices slightly.  Sprinkle evenly with half of the cheese mixture.  Layer with remaining potatoes and sprinkle with remaining cheese.  Carefully release and lift off pan ring.

Roast potatoes until done and browned about 45 minutes.  Slide onto a serving plate and cut into 4 wedges.