Tuscan Cheese Potato Bake

By á-169939

Ingredients

• 2 pounds red potatoes
• 3 cloves garlic, minced
• 1 1/2 teaspoons snipped fresh thyme or 1/2 tsp. dried thyme, crushed
• 1/4 cup butter
• 1 cup buttermilk
• 4 ounces fontina cheese, shredded (1 cup)
• 4 ounces Parmesan cheese, finely shredded (1 cup)
• 1/3 cup crumbled blue cheese
• 1/2 cup panko (Japanese-style bread crumbs)
• 1/4 teaspoon dried Italian seasoning, crushed
• 1 tablespoon olive oil
• Snipped fresh parsley (optional)

Preparation

Step 1

Preheat oven to 400 degrees F. Lightly grease a 2-quart square baking dish; set aside. Scrub potatoes; cut in 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.
In a 12-inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp. salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan, and the blue cheese. Evenly spread in baking dish.
In small bowl combine remaining Parmesan, panko, Italian seasoning, and oil; toss with a fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with snipped fresh parsley. Makes 8 to 10 servings.
Nutrition Facts (Tuscan Cheese Potato Bake)
Per serving: 304 kcal cal., 18 g fat (10 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 47 mg chol., 653 mg sodium, 23 g carb., 2 g fiber, 3 g sugar, 14 g pro.
Percent Daily Values are based on a 2,000 calorie diet