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