Roasted Potatoes and Mushrooms with Taleggio

My dads favorite cheese is taleggio, and I love taleggio to! Here is a great recipe, that my dad loves, and approves! Here is the recipe:

Roasted Potatoes and Mushrooms with Taleggio
Serves 5

8 ounces of assorted mushrooms
3 tablespoons of olive oil
Salt and pepper
1/4 cup of loosely packed sage leaves, coarsely chopped
4 garlic cloves, halved lengthwise
2 pounds of small fingerling potatoes, stubbed and sliced 1/4 inch thick
6 ounces of taleggio cheese, rind removed, thinly sliced

Preheat the oven to 400 degrees. Toss the mushrooms with 1 1/4 tablespoons of olive oil, 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 the oven.

Toss the potatoes with the remaining olive oil and salt and pepper. Put the potatoes on a baking sheet, and put them in the oven. Cook until brown and crisp, 35-40 minutes.

Heat the broiler. Toss the mushrooms and potatoes together, and put into a baking dish. Top with taleggio, and broil until the cheese melts and is golden brown. Serve and enjoy!

Serve with a salad