TUSCAN CHEESE-POTATO BAKE

TUSCAN CHEESE-POTATO BAKE image

Yield 8-10

Number Of Ingredients 13

Red Skinned Potatoes -- 2 Pounds
Butter -- 1/4 Cup
Garlic -- 3 or 4 cloves; minced
Fresh Thyme -- 1 & 1/2 Teaspoons; crushed
Buttermilk -- 1 Cup
Salt -- 1/2 Teaspoon
Group Black Pepper -- 1/4 Teaspoon
Fontina Cheese -- 1 Cup; shredded (4 Ounces)
Blue Cheese -- 1/3 Cup; crumbled
Panko -- 1/2 Cup (Japanese style bread crumbs)
Olive Oil -- 1 Tablespoon
Dried Italian Seasoning -- 1/4 Teaspoon; crushed
Fresh Parsley for garnish

Steps:

1. Prehear oven to 400 degrees F. 2. Lightly grease a 2-quart large saucepan: cook potatoes in enough boiling, lightly salted water to cover for 12-15 minutes (or until tender); DRAIN. 2. In a 12-inch skillet melt butter over medium-heat. 3. Add garlic & thyme; cook and stir for 1 minute 4. Add potatoes; coarsely mash potatoes 5. Stir in buttermilk, salt, and pepper 6. Fold in Fontina cheese, 1/2 cup of the Parmesan cheese, and the blue cheese. 7. Spread mixture evenly in the prepared baking dish. 8. In a small bowl combine the remaining 1/2 cup Parmesan cheese, panko, oil, and Italian seasoning. 9. Toss gently to combine. 10. Sprinkle evenly over potato mixture 11. Bake about 20 minutes or until top is golden and mixture is bubbly 12. If desired, sprinkle with parsley