Tuscan Cheese Potato Bake

Tuscan Cheese Potato Bake
Tuscan Cheese Potato Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    lb. red potatoes

  • 3-4

    cloves garlic, minced

  • 1 1/2

    tsp. snipped fresh thyme or 1/2 tsp dried thyme.

  • 1/4

    cup butter

  • 1

    cup buttermilk

  • 4

    oz. fontina cheese, shredded

  • 4

    oz. parmesan chees finely shredded

  • 1/3

    cup crumbled blue chees

  • 1/2

    cup pando (japenese style bread crumbs)

  • 1/4

    tsp. dried italian seasoning, crushed

  • 1

    tbsp. olive oil

  • snipped fresh parsley (optional)

Directions

1. Preheat oven to 400 F. Lightly grease a 2 qt. square baking dish; set aside. Scrub potatoes; cut in 1 inch pieces. In large saucepan, cook potatoes in lightly salted boiling water 12-15 minutes or until tender; drain. 2. In 12 inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coursely 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. 3. 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.

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