3 tablespoons (45 ml) butter, melted

3 large Yukon Gold potatoes, thinly sliced on a mandolin

1/2 cup (125 ml) grated Parmigiano-Reggiano

1 1/2 cups (375 ml) grated Gruyère

6 cups (1.5 litres) mixed baby greens

With the rack in the middle position, preheat the oven to 190°C (375°F). Line a 30 x 43-cm (12 x 17-inch) baking sheet with aluminum foil.

Brush the foil with melted butter and lay the potato slices on it in slightly overlapping rows. Cover with the grated cheeses and bake until the potatoes are tender and the cheese nicely browned, about 20 minutes.

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