Ingredients
5 - 6 cups Yukon Gold potatoes, cut into 1/2-inch cubes
3 tablespoons extra-virgin olive oil, plus more for greasing pans
coarse salt and fresh black pepper
1 teaspoon dried Italian seasoning, crushed between fingertips
1 + 1/2 cups sour cream
1 heaping cup fresh shredded mozzarella cheese
Preparation
