Shelly's Recipe

TUSCAN CHEESE POTATO BAKE

Category: Hash Brown Potatoes/Casseroles

2 lb. red potatoes
3 or 4 cloves garlic, minced
1-1/2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1/4 cup butter
1 cup buttermilk
4 oz. Fontina cheese, shredded (1 cup)
4 oz. Parmesan cheese, finely shredded (1 cup)
1/3 cup crumbled blue cheese
1/2 cup panko (Japanese-style bread crumbs)
1/4 tsp. dried Italian seasoning, crushed
1 Tbsp. olive oil
Snipped fresh parsley (optional)

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.

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.

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.