5 fist-size red or Yukon gold potatoes
3-4 tablespoon extra virgin olive oil
3 teaspoons Fuller’s Beaujolais Blend
½+ cup grated Provolone cheese
2 large cloves garlic finely minced
Salt and black pepper
Wash and scrub potatoes and slice very thin, using a mandolin or very sharp knife. Lightly oil a 8×8 or 9×9 inch square pan. Arrange a single layer of potatoes in pan, overlapping each slice and row so the bottom of the pan is covered with potato. Drizzle a little olive oil, sprinkle a little Beaujolais blend, salt, and a pepper. Repeat a second layer, but add ¼ cup of the Provolone cheese and the minced garlic. Repeat a 3rd without cheese. Finish with a 4th layer of potatoes, herbs, olive oil, salt, pepper and top off with the remaining cheese.
Cover the pan with foil and bake at 350 degrees for about 10 minutes. Remove the foil and bake another 15 to 20 minutes until the potatoes are tender and the top layer is golden brown.