Roasted Potatoes and Mushrooms with Melted Taleggio

• 8oz assorted mushrooms, such as chanterelle, oyster, cremini, and hon shimeki, cleaned and thinly slices (about 3 cups)
• 3 Tbsp olive oil
• coarse salt
• freshly ground black pepper
• 1/4 cup loosely packed fresh sage leaves, coarsely chopped
• 4 garlic cloves, halved lengthwise
• 2 lb small fingerling potatoes, scrubbed and sliced 1/4" thick
• 6oz Taleggio cheese (rind removed), thinly sliced (you can substitute Fontina, Gouda, or Gruyere)

Preheat oven to 400 F. Toss mushrooms with 1 tablespoon plus 1 teaspoon olive oil and season with salt and pepper. Toss with sage and garlic. Spread on a rimmed baking sheet, and roast until mushrooms are golden brown and tender, about 15 minutes. Remove from oven.

Toss potatoes with remaining 1 tablespoon plus 2 teaspoons oil and season with salt and pepper. Divide potatoes between two rimmed baking sheets, spreading in an even layer. Roast, rotating pans halfway through (toss potatoes if browning too quickly), until golden brown and crisp, 35 to 40 minutes.

Heat broiler, with rack 6 inches from heat source. Toss together mushrooms and potatoes, and divide evenly between two 5-by-7-inch oval baking dishes. Top each with Taleggio, dividing evenly, and broil until cheese melts and is golden in spots, 2 to 3 minutes. Serve immediately.

Makes 6 servings, 6 WW PointsPlus each.