TUSCAN CHEESE POTATO BAKE

TUSCAN CHEESE POTATO BAKE image

Provided by Ellen Bales

Time 50m

Number Of Ingredients 12

2 lb red potatoes
3 or 4 clove garlic, minced
1 1/2 tsp snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1/4 c butter
1 c buttermilk
1 c fontina cheese, shredded (4 oz.)
1 c parmesan cheese, finely shredded (4 oz.)
1/3 c crumbled blue cheese
1/2 c panko (japanese-style) bread crumbs
1/4 tsp dried italian seasoning, crushed
1 Tbsp olive oil
snipped fresh parsley (optional)

Steps:

1. Scrub potatoes; cut into 1-inch pieces. In large saucepan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.
2. In a large 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 teaspoon salt, and 1/4 tsp. black pepper. Fold in fontina cheese, half of the Parmesan cheese, and the blue cheese.
3. Spread mixture evenly in a greased 2-qt. square baking dish.
4. In a small bowl combine remaining Parmesan, panko, Italian seasoning, and oil. toss with a fork to combine. Evenly sprinkle over potato mixture in dish.
5. Bake in a preheated 400-degree oven for 20 minutes or until bubbly and top is golden. If desired, sprinkle with snipped fresh parsley.