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TUSCAN CHEESE POTATO BAKE Recipe

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This recipe for TUSCAN CHEESE POTATO BAKE is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 # red potatoes,
3 -4 cloves garlic, minced,
1 1/2 tsp fresh thyme or 1/2 tsp dried thyme,
1/4 c butter,
1 c buttermilk,
4 oz fontina cheese, shredded (1 c),
4 oz Parmesan cheese, finely shredded (1 c),
1/3 c crumbled blue cheese,
1/2 c panko (Japanese style bread crumbs),
1/4 tsp dried Italian seasonings,
1 T olive oil,
snipped fresh parsley (optional)

Directions:
Directions:
Preheat oven to 400º. Lightly grease a 2 qt baking dish, set aside. Scrub potatoes, cut in 1" pieces. In large saucepan cook potatoes in lightly salted boiling water 12-15 minutes or until tender. Drain.
In 12" skillet cook and stir garlic and thyme in butter over med heat for 1 minute; add potatoes. Coarsely mash potatoes. Stir in buttermilk, 1/2 tsp salt, and 1/4 tsp pepper. Fold in fontina cheese, half of the Parmesan, and the blue cheese. Evenly spread in baking dish.
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 parsely if desired.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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