TUSCAN CHEESE POTATO BAKE

Ellen Bales

By
@Starwriter

A beautiful side dish that's ready in under an hour, it makes a good accompanyment to most any meat. It's also a great dish for a potluck supper!
Recipe & photo: Midwestliving.com


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Rating:

Comments:

Serves:

8-10

Prep:

30 Min

Cook:

20 Min

Ingredients

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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Potatoes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #cheesy, #creamy, #tasty