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.