| Prep Time | 60 minutes |
| Passive Time | 10 minutes |
| Servings |
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Instructions
- Preheat the oven to 475° F( 250° C). Line a jelly-roll pan with parchment paper. Peel the potatoes and cut them into thin slices the long way. Arrange them on the prepared pan. Mince the rosemary, marjoram, and sage and mix with some oil. Season with salt and pepper. Pour this mixture over the potato slices.
- Roast the potatoes until they are easily pierced with the tip of a paring knife, 10 to 15 minutes. Remove the pan from the oven but leave the oven on. Working on the jelly-rolled pan, make the stacks.
- On 1/3 o f the potato slices, alternate slices of scamorza, prosciutto, and potato until you've used up all the potato slices, alternate slices of scamorza, prosciutto, and potato until you've used up all the potato slices.
- Return the stacks to the oven to melt the cheeses, 4 to 5 minutes, and serve hot.