Recipe Details

Tuscan Cheese Potato Bake

  • Servings: 8
  • Ready In 50 minutes
  • 2 lb. red potatoes
  • 3 or 4 cloves garlic; minced
  • 1 -1/2 tsp. snipped fresh thyme or 1/2 tsp. dried th; 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
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. Makes 8 to 10 servings.

Nutritional Facts

  • Serving Size 1 Serving (189g)
    Servings Per Recipe: 8
  • Amount Per Serving
  • Calories 309
    Calories From Fat 144
  • % Daily Value
  • Total Fat 16g
    21%
  • Saturated Fat 8g
    40%
  • Trans Fat 1g
  • Cholesterol 33g
    10%
  • Sodium 478g
    16%
  • Total Carbohydrate 30g
    9%
  • Dietary Fiber 3g
    10%
  • Sugars 28g
  • Protein 12g
    17%