Line 2 baking sheets with paper towels. Add enough salted water to large pot to just cover potatoes, bring to boil, immediately drain. Arrange in single layer on paper towels.
In small bowl, whisk flour, parmesan cheese, salt, pepper and allspice into light cream. Coat a shallow 2-1/2 quart baking dish with cooking spray. In baking dish, layer half of potatoes with 3/4 cup fontina cheese, pour light cream mix over cheese. Top with remaining potatoes, remaining light cream mix, sprinkle with remaining fontina cheese. Cover with foil. Refrigerate for 1 hr for flavors to settle.
Preheat oven to 350°F. Bake casserole, covered, until potatoes are tender, about 1 hr and 10 min. Uncover, bake until lightly browned, 25 min. Let stand 10 min. Sprinkle with parsley right before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.