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tuscan cheese potato bake

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

(1 rating)
yield 8 -10
prep time 30 Min
cook time 20 Min

Ingredients For tuscan cheese potato bake

  • 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)

How To Make tuscan cheese potato bake

  • 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.
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