Best Tuscan Cheese Potato Bake Recipes

TUSCAN CHEESE POTATO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
• Melt butter in a large saucepan over medium-high heat. Saute onion, garlic, and thyme in hot butter until onion is tender, 3 to 5 minutes. Whisk flour, salt, and black pepper into onion mixture.
• Gradually whisk milk and cream into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes.
• Stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts.
• Arrange 1/2 the potatoes in the bottom of the prepared baking dish. Pour 1/2 the cheese sauce over the potatoes. Repeat with remaining potatoes and cheese sauce. Top with bread crumbs to cover potatoes entirely.
• Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.

TUSCAN CHEESE POTATO BAKE

Steps:

• 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. 2. 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. 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. Makes 8 to 10 servings.

TUSCAN CHEESE POTATO BAKE

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.

TUSCAN CHEESE-POTATO BAKE

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