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Tuscan Potato Bake Recipe

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This recipe for Tuscan Potato Bake is from Bradfield Family Cookbook, 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 lbs. red or yellow potatoes
4 T. butter
4 cloves garlic, minced
pinch or dry thyme or 3 sprigs fresh thyme
1 c. cream
1/2 tsp. salt
1/4 tsp. pepper
8 oz. shredded pecorino-Romano cheese
1 1/2 T. olive oil
4 oz. bread crumbs
4 oz. provolone or Parmesan cheese, shredded
1 tsp. dried Rosemary
1 tsp. dried parsley
Directions:
Directions:
Preheat oven to 400º F. Scrub potatoes well and cut into 1" pieces. Boil in a large pot of water for 10-15 minutes or until just tender with a fork. Drain water and leave potatoes in pot. Add butter, garlic and thyme and heat over low flame until garlic begins to brown, discard sprigs of thyme if fresh was used. Remove from heat and add cream, salt, pepper, and Romano cheese.Use the back of a fork or masher to lightly mash the ingredients together to desired smoothness. Place the potato mixture in a lightly greased 3 quart casserole dish. In a bowl combine the olive oil, breadcrumbs, Parmesan cheese, rosemary, and parsley. Cover the potatoes with crumbs evenly and bake, uncovered, in the preheated oven for 20 minutes. Serve with BBQ pork chops with rosemary garlic seasoning and cooked green beans.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Yummmmy!

 

 

 

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