Tuscan Cheese Potato Bake
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- 2 pound(s) red potatoes
- 4 clove(s) garlic
- 1/2 teaspoon(s) dried thyme
- 1/4 cup(s) butter
- 1 cup(s) buttermilk
- 1 cup(s) fontina cheese
- 1 cup(s) parmesan cheese
- 1/3 cup(s) crumbled blue cheese
- 1/2 cup(s) panko bread crumbs
- 1/4 teaspoon(s) dried italian seasoning
- 1 tablespoon(s) olive oil
- 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.
- Website: http://www.bhg.com/recipe/vegetables/tuscan-cheese-potato-bake/
This recipe is a personal recipe added by hlindensmith and has not been tested or endorsed by MyRecipes.
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Tuscan Cheese Potato Bake Recipe at a Glance
- COURSE: Casseroles